Boneless beef chuck steaks take a nice long soak in a marinade made with Italian dressing, fresh cilantro and chili powder, after which they are grilled to perfection, carved thin and served in warm flour tortillas with lettuce, tomato, salsa, sour cream and guacamole.

Beef Steak Soft Tacos

2 (about 1 1/2 pounds) boneless beef chuck shoulder steaks, cut 3/4-inch thick
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, salsa, dairy sour cream, guacamole (optional)

1. 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.
2. 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.
3. Carve into thin slices; season with salt. Serve in tortillas with toppings.

Makes 6 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.