Marinade (recipe follows)
1 lb. flank steak, cut into 2 x 1/4 x 1/4 inch strips
8 flour tortillas (8 inch)
2 tbsp. vegetable oil
1 med. sweet green pepper, seeded and cut into 1/4 inch thick slices
1 lg. onion, halved and cut into 1/4 inch thick slices
2 med. tomatoes, halved, seeded and cut into thin wedges
Avocado dip, picante sauce, and sour cream for toppings

Pour marinade over steak in bowl. Chill, covered overnight. Wrap tortillas in foil. Warm in 350 degree oven for 10 minutes. Heat oil in very large cast iron skillet over medium high heat, remove steak from marinade. Pat dry with paper towels. Stir fry meat in batches, 3 to 4 minutes, push meat aside in skillet as it cooks. Add pepper and onion, stir fry 3 to 5 minutes. Add tomatoes, stir fry 2 minutes. Bring skillet to table so everyone can fill a tortilla with meat and vegetables and choose a topping.

MARINADE: Stir together 1/2 cup Italian salad dressing, 1/4 cup fresh lime juice, 2 tablespoons light brown sugar, 1/4 teaspoon ground coriander, 1 clove garlic, finely chopped, and 1/2 teaspoon salt. Yield: 4 servings.