Categories: Tex-Mex recipes
Ingredients
- 2 boneless beef shoulder steaks, cut 3/4 inch thick(1 1/2 lb.)
- 12 small flour tortillas, warmed
- Marinade:
- 2/3 cup Italian dressing
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. chili powder
- Topping:
- Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole
Directions
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Combine marinade ingredients. Marinate beef steaks in marinade in refrigerator 6 hours or as long as overnight.
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Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally.
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Carve steaks; season with salt. Serve in tortillas with toppings.