1 1/2 lbs. top round steak or flank steaks
1 c. picante sauce
1/4 c. vegetable oil
1 tsp. lemon juice
Dash of pepper and garlic
12 (8 to 10-inch) flour tortillas
Chunky guacamole sauce

Pound meat with meat mallet to tenderize; place in plastic bag. Combine picante sauce, oil, lemon juice, pepper and garlic powder; pour into bag and fasten securely. Refrigerate 3-24 hours; turning several times. Drain meat, reserving marinade.

Place meat on grill on rack of broiler pan; cook 7 to 15 minutes on each side or until well done, basting frequently with reserved marinade. Remove from grill; slice across grain into thin strips. Place meat on tortillas; top with chunky guacamole and additional picante sauce.