• The word "marinade" is derived from the Latin or Italian "marinara," meaning "of the sea." Like seawater, marinades were originally briny solutions meant to tenderize, preserve or flavor foods.

• A liquid marinade is composed of an acid, an oil and some seasoning. The acid might be vinegar, citrus juice, tomatoes or wine. The seasonings can be whole or ground spices, fresh or dried herbs. You can make your own marinade or use a bottled dressing such as Wish-Bone® Italian, one of the most versatile and easy-to-use marinades.

• Because acids react with metal, be sure to marinate your food in glass or crockery dishes, plastic containers or heavy duty resealable plastic bags.

• If you plan to use part of the marinade as a table sauce, reserve and set it aside at the beginning of the recipe before adding poultry, meat or seafood or boil used marinade for 1 minute. Refrigerate all foods marinating longer than 15 minutes.

CHILI SPICED STEAK WRAPS

6 servings

3/4 cup Wish-Bone® Italian Dressing
2 tbsp. lime juice
1 tbsp. chopped fresh cilantro (optional)
1-1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. grated lime peel
1 beef flank steak (about 1-1/2 lbs.)
6 large flour tortillas, heated

In large, shallow non-aluminum baking dish or plastic bag, combine all ingredients except steak and tortillas. Add steak; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 24 hours.

Remove steak from marinade, reserving marinade.

Grill or broil steak, turning once, until done.

Meanwhile, in small saucepan, bring reserved marinade to a boil; boil 1 minute. To serve, thinly slice steak and serve in warm flour tortillas with boiled marinade and, if desired, grilled red and green bell pepper rings.