Source: Hidden Valley Ranch
2 pounds flank or skirt steak
1/2 cup vegetable oil
1/3 cup lime juice
2 (1 ounce) packages Hidden Valley Ranch Milk
Recipe Original Ranch salad dressing mix
1 teaspoon ground cumin
1/2 teaspoon black pepper
6 flour tortillas
Guacamole (for topping)
Prepared Hidden Valley Ranch salad dressing (for topping)
Picante sauce (for topping)
Place steak in large baking dish.
In small bowl, whisk together oil, lime juice, salad dressing mix, cumin and pepper. Pour mixture over steak. Cover and refrigerate several hours or overnight.
Remove steak from refrigerator; reserve marinade. Grill steak over medium-hot coals to desired doneness, basting with reserved marinade. (Or broil steak to desired doneness.) Remove steak and slice diagonally across grain into thin slices.
Heat tortillas to soften, following package directions. Divide steak strips among tortillas, roll to enclose. Serve with lettuce and desired toppings.