Submitted by Carolyn Cloe (c4@groupz.net) 2 pounds flank or skirt steak
1/2 cup vegetable oil
1/3 cup lime juice
2 packages Hidden Valley Ranch Salad Dressing — (Dry
mix-use Milk) 1 teaspoon ground cumin
1/2 teaspoon black pepper
6 flour tortillas — warmed
toppings: guacamole — sour cream, — picante sauce
Pierce steak all over with fork. Combine oil, lime juice, Hidden Valley Ranch Mix, cumin and pepper; pour over steak. Cover & refrigerate overnight. Grill or broil steak, using marinade to baste. Slice diagonally across grain into thin slices. Roll in tortillas; serve with toppings. Serves 6.