1 ½ beef round or flank steak
½ cup salsa
1/3 cup italian dressing
3 Chile peppers – finely chopped
1 tsp minced garlic (or two cloves)
¼ tsp ground black pepper
6 warmed flour tortillas
shredded cedar cheese
2 sweet peppers cut into strips
Trim fat from meat and place entire steak into resealable plastic bag. Set into a shallow pan or dish.
To make marinade, stir together salsa, italian dressing, chile peppers, garlic and black pepper. Pour marinade into bag, seal and refrigerate overnight, turning at least once.
Next day, drain meat and discard marinade. For charcoaler, grill meat directly over medium coals until medium (17-21 minutes or 160f internal temperature). For gas grill, cook at medium heat just as above.
Transfer meat to cutting board and thinly slice across the grain. Divide meat between tortillas and top with sliced peppers, shredded cedar cheese, dab of salsa & sour cream.
Fold over tortillas and enjoy.