Categories: Beef main dish

Ingredients

• 1 (1 1/2 lb.) flank steak
• 1 (8oz.) bottle vinaigrette
• 1 tsp. ground cumin
• 1 (8oz.) pkg. Monterey Jack cheese with peppers, cut into 8 lengthwise slices
• 8 (8-inch) flour tortillas

Directions

1. Slice a pocket horizontally in steak, cutting to within 1/2 inch of but not through opposite side and ends.
2. Stir together vinaigrette and cumin in a shallow dish or heavy duty zip-top plastic bag; add steak. Cover or seal, and chill 3 hours, turning occasionally.
3. Remove steak from marinade, discarding marinade. Place cheese slices in steak pocket. Secure with wooden picks.
4. Grill steak, covered with grill lid over medium-high heat (350 to 400 degrees) 7 to 10 minutes on each side or until done. Let stand 5 minutes; remove wooden picks and cut diagonally into thin slices.
5. Grill flour tortillas, without grill lid, 1 to 2 minute on each side or until warm. Serve with steak.

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