1 c. oil-free Italian dressing
4 oz. can 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 green chilies. Pour mixture over flank 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 steak diagonally across grain into thin strips. Assemble fajitas by placing a few pieces of meat on a warmed flour tortilla; top with lettuce, tomato and cheese. Sprinkle with hot sauce, if desired and roll up. Makes 8 servings.