traditional beef steak tacos
- 2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1-1/2 pounds)
- 12 small flour tortillas, warmed
- 2/3 cup prepared Italian dressing
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chili powder
- 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, covered, 8 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve into thin slices; season with salt. Serve in tortillas with toppings.
Nutrition information per serving: 371 calories; 14 g fat (3 g saturated fat; 5 g monounsaturated fat); 7 mg cholesterol; 607 mg sodium; 33 g carbohydrate; 2 g fiber; 27 g protein; 4.6 mg niacin; 0.2 mg vitamin B6; 2.2 mcg vitamin B12; 5 mg iron; 36.5 mcg selenium; 6.2 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.