Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
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 Tbs chopped fresh cilantro
1 Tbs chili powder
Toppings:
Thinly sliced lettuce, chopped tomato, dairy sour cream,
guacamole (optional)
Directions
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.
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.
Nutrition facts
Serving Size 1 serving
Calories 478
Calories from Fat 182 (38%)
% Daily Value*
30%Total Fat 20g
29%Saturated
Fat 5.7g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 9.2g
24%Cholesterol 71mg
17%Sodium 403mg
14%Potassium 478mg
13%Total
Carbohydrate 38g
10%Dietary
Fiber 2.6g
Sugars 1g
Sugar Alcohols 0g
70%Protein 35g