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    Beef Steak Soft Tacos


    Source of Recipe


    Cattlemen's Beef Board

    Recipe Introduction


    Makes 6 servings

    List of Ingredients




    2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1-1/2 pounds)
    1 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)

    Recipe



    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.

    Sherry in Missouri
    Sounds Good To Me!
 

 

 

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