Ingredients

1 1/2 lbs beef shoulder top blade steak (flat iron)
12 (5 inch) flour tortillas
spicy pico de gallo (recipe follows)
1 (8 ounce) package shredded Mexican blend cheese

MARINADE

* 1/2 cup prepared Italian dressing
* 1/4 cup lime juice
* 1 tablespoon honey
* 1 1/2 teaspoons ground cumin
* 1 teaspoon chili powder

Directions

Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside.Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.Remove beef from marinade; discard marinade.Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.