3 lb. skirt steak or flank steak
8 oz. Italian dressing
2 pods fresh garlic, pressed
Light salt & pepper

Marinate steak at least 6 hours or overnight in dressing with garlic. Cook meat over hot charcoal grill until well done. Cut meat against the grain into strips. Place in warm flour tortillas with grilled onions, sour cream dollop, grated cheddar cheese, chopped tomatoes and optional picante sauce. Serves 6.