2 boneless beef chuck shoulder steaks, cut 3/4-inch thick (about 1 1/2 lb.)
2/3 cup Italian salad dressing
2 tablespoons fresh cilantro, chopped
1 tablespoon chili powder
12 small flour tortillas, warmed
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. Drain steaks, discarding marinade. Grill steaks, uncovered and turning occasionally, 14 to 17 minutes for medium rare to medium doneness (internal temp 150°F to 160°F).