Beef Steak Soft Tacos

• boneless beef chuck shoulder steaks↗2

  cut 3/4-inch thick (about 1 1/2 pounds)

• Italian salad dressing2⁄3 cup

  2⁄3

• fresh cilantro↗2 tablespoons

  chopped

• chili powder↗1 tablespoon

  1

• small flour tortillas↗12

  warmed

Step-by-step instructions

1. 1

   Wash hands. Combine dressing, cilantro and chili powder in a resealable plastic bag; add steaks. Refrigerate 6 hours or as long as overnight.

2. 2

   Preheat grill to medium heat. Drain steaks, discarding marinade. Grill steaks, uncovered and turning occasionally, 14 to 17 minutes for medium rare to medium doneness (internal temp 150-160° F).

3. 3

   Serving Suggestion: Carve steak into thick slices; season with salt to taste. Serve in tortillas with desired toppings, for example, shredded lettuce, diced tomato, sour cream and guacamole. Refrigerate leftovers.

4. 4

   Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil, turning once. 10 to 13 minutes for medium rare to medium doneness (internal temp 150-160° F).