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.