Shelly's Recipe

CHILI STEAK WRAPS WITH MEXICAN RICE

Category: Sandwiches

3/4 cup Italian dressing
2 tbsp lime juice
1 tbsp chopped fresh cilantro (optional)
11/2 tsp ground cumin
1 tsp chili powder
1/2 tsp grated lime peel
11/2 lb beef flank steak
2 large green or red bell peppers, quartered and seeded
1 large onion, cut into 1/2 inch rings
6 burrito size flour tortillas, warmed
2 pkg Lipton Fiesta Sides Mexican Rice, prepared according to package directions

For marinade, combine Dressing, lime juice, cilantro, cumin, chili powder and lime peel. In large, shallow nonaluminum baking dish or plastic bag, pour 1/2 cup marinade over steak; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 24 hours. Refrigerate remaining marinade.

Remove steak from marinade, discarding marinade. Grill or broil steak, green peppers and onion, turning once and brushing frequently with refrigerated marinade, until steak is desired doneness. To serve, thinly slice steak and serve in warmed tortillas with green peppers, onion and prepared rice. Serves 6