CHILI SPICED STEAK WRAPS

3/4 cup bottled Italian dressing
2 tbsp. lime juice
1 tbsp. chopped fresh cilantro (optional)
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. grated lime peel
1 beef flank steak (about 1 1/2 lbs.)
6 large flour tortillas, heated (for serving)

In large, shallow non-aluminum baking dish or plastic bag, combine all ingredients except steak and tortillas. Add steak; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 24 hours.

WHEN READY TO COOK:
Remove steak from marinade, reserving marinade.

Grill or broil steak, turning once, until done.

Meanwhile, in small saucepan, bring reserved marinade to a full rolling boil; boil 1 minute.

TO SERVE:
Thinly slice steak and serve in warm flour tortillas with boiled marinade and, if desired, grilled red and green bell pepper rings.

Servings: 6
Adapted from source: Wish-Bone