1 c. oil-free Italian dressing
4 oz. diced green chilies
1 1/2 lb. flank steak
8 flour tortillas
1 c. shredded lettuce
1/2 c. diced tomato
1/3 c. sharp Cheddar cheese, shredded
Hot sauce

Combine dressing and chilies. Pour mixture over steak. Marinate in a covered container for at least 6 hours in the refrigerator, turning occasionally. Grill flank steak 3 to 4 minutes per side until done. Slice across grain into thin strips.

Assemble Fajitas by placing a few strips on warmed tortilla. Top with lettuce, tomato and cheese. Sprinkle with hot sauce.