2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1-1/2 lbs.) 12 small flour tortillas, warmed Marinade 2/3 cup prepared Italian dressing 2 Tbsp. chopped fresh cilantro 1 Tbsp. chili powder Toppings: Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional)

 

   Combine marinade ingredients in small bowl. 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. Remove steaks; discard marinade. Place steaks on grill over medium heat. Grill, uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally. Carve into thin slices; season with salt. Serve in tortillas with toppings. Makes 6 servings.
Cook’s Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.