1 lb. flank steak, trimmed and cut across the grain

MARINADE:

3 tbsp. cooking oil
2 tbsp. lemon juice
1 tsp. oregano
Garlic salt
Pepper

MEAT TOPPING:

2 tbsp. cooking oil
1/2 med. onion, chopped
1 med. sweet pepper, cut in strips
8 flour tortillas shells
Salsa
Sour cream

In large bowl combine all marinade. Toss with beef. Cover; let stand 2-4 hours or overnight. Drain meat before cooking. In a skillet, heat 2 tablespoons oil. Saute onions and pepper until tender crisp. Add meat about 4 minutes. Add vegetables. Heat and serve with warm tortillas; top with salsa or sour cream.