Beef Steak Soft Tacos
Marinated boneless beef chuck steaks are grilled to perfection, carved thin and served in warm flour tortillas with lettuce, tomato, salsa, sour cream and guacamole.
2 (about 1 1/2 pounds) boneless beef chuck shoulder steaks, cut 3/4-inch thick
12 small flour tortillas, warmed
2/3 cup prepared Italian dressing
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
Thinly sliced lettuce, chopped tomato, salsa, dairy sour cream, guacamole
- 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 grid over medium, ash-covered coals. 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.
Recipe and photograph provided courtesy of the Beef Industry Council.