Beef Steak Soft Tacos

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

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.

To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.

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

Makes 6 servings
Source: Cattleman's Beef Board