Ingredients

• Beef
• 2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1 1/2 pounds)
• 12 small flour tortillas, warmed

Marinade

• 2/3 cup prepared Italian dressing
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chili powder

Toppings

• Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional)

Instructions

1. Combine marinade ingredients in small bowl.
2. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3. Remove steaks; discard marinade.
4. Place steaks on grid over medium, ash-covered coals.
5. Grill, uncovered, 14 to 17 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
6. Carve into thin slices; season with salt.
7. Serve in tortillas with toppings.