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• 1 1/2 pounds beef shoulder top blade (flat iron) steaks
• 12 flour tortillas (5-inch diameter)
• Spicy Pico de Gallo (recipe follows)
• 1 package (8 ounces) shredded Mexican cheese blend

Marinade:

• 1/2 cup prepared Italian dressing
• 1/4 cup lime juice
• 1 tablespoon honey
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder

Directions

1. Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
2. Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.