Ingredients:
Makes six servings Marinade 2/3 cup prepared Italian dressing 2 tablespoons chopped fresh cilantro 1 tablespoon chili powder Beef Tacos 2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1.5 pounds) 12 small flour tortillas, warmed Toppings

Instructions:
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, 14-17 minutes for medium rare (145 degrees) to medium (160) doneness, turning occasionally. Carve into thin slices; season with salt. Serve in tortillas with toppings.