2 (12 ounce) boneless beef chuck
    shoulder steaks, cut 3/4 to 1 inch thick
2 tablespoons coarsely chopped fresh cilantro
1 (6 ounce) package zesty Italian salad dressing mix
1 1/2 teaspoons ground cumin
1/2 cup steak sauce
12 small flour tortillas
Toppings: Thinly sliced lettuce, chopped
    tomato, sour cream and guacamole

In small bowl, combine cilantro, salad dressing mix and cumin. Press evenly into both sides of beef steaks. Place steaks and steak sauce in food-safe plastic bag, turning to coat. Close bag securely and marinate in refrigerator for 30 minutes.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 18 minutes for medium rare to medium doneness, turning occasionally.