3/4 cup Italian dressing
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro (optional)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon grated lime peel
1 (1 1/2 pound) beef flank steak
6 large flour tortillas, heated

In a large, shallow nonreactive dish or plastic bag, combine all ingredients except steak and tortillas. Add steak; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 24 hours.

Remove steak from marinade, reserving marinade. Grill or broil steak, turning once, until done.

Meanwhile, in small saucepan, bring reserved marinade to a boil; boil 1 minute.

To serve, thinly slice steak and serve in warm flour tortillas with boiled marinade and, if desired, grilled red and green bell pepper rings.