Beef Steak Soft Tacos

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READY IN: 6hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    boneless beef chuck shoulder steaks, cut 3/4-inch thick (about 1 1/2 pounds)
  • 23
    cup Italian salad dressing
  • 2
    tablespoons fresh cilantro, chopped
  • 1
    tablespoon chili powder
  • 12
    small flour tortillas, warmed
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DIRECTIONS

  • Wash hands. Combine dressing, cilantro and chili powder in a resealable plastic bag; add steaks. Refrigerate 6 hours or as long as overnight.
  • Preheat grill to medium heat. Drain steaks, discarding marinade. Grill steaks, uncovered and turning occasionally, 14 to 17 minutes for medium rare to medium doneness (internal temp 150-160° F).
  • Serving Suggestion: Carve steak into thick slices; season with salt to taste. Serve in tortillas with desired toppings, for example, shredded lettuce, diced tomato, sour cream and guacamole. Refrigerate leftovers.
  • Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil, turning once. 10 to 13 minutes for medium rare to medium doneness (internal temp 150-160° F).
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