1/2 lb. sirloin steak
1 (large) onion
zesty Italian salad dressing
1 (small) can mushrooms (optional)
8 inch flour tortillas
Directions: Slice steak into very thin strips. Slice onion, separating the strips. Place meat, onions and mushrooms into a bowl. Pour on enough dressing to completely cover meat and vegetables. Marinate in the refrigerator overnight. Set out at room temperature about two hours before grilling. Using foil (heavy-duty works best), make a pan the shape of a jellyroll pan. Lay meat on foil in a single layer, adding vegetables on top. (Toss out any remaining marinade sauce). Place on hot charcoal grill, cooking until strips are well-browned on bottom. Turn steak strips over to brown on the opposite side. Remove from grill and place a two spoonfuls on each flour tortilla and wrap tortilla up. May serve with ketchup or picante sauce if desired.
Notes: By making a few changes to a friend's recipe, we came up with this family favorite.