Mini Steak Tacos With
Spicy Pico De Gallo
Total preparation and cooking time: 30 minutes
Marinating time: 30 minutes
1-1/2 |
pounds beef shoulder top blade (flat iron) steaks |
12 |
flour tortillas (5-inch diameter) |
|
Spicy Pico de Gallo (recipe follows) |
1 |
package (8 ounces) shredded Mexican cheese blend |
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 |
|
|
- 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.
Makes 12 appetizer servings.
Nutrition information per serving: 279 calories; 16 g fat (7 g saturated fat; 3 g monounsaturated fat); 52 mg cholesterol; 447 mg sodium; 17 g carbohydrate; 1.1 g fiber; 17 g protein; 2.7 mg niacin; 0.2 mg vitamin B6; 2.5 mcg vitamin B12; 2.2 mg iron; 22.0 mcg selenium; 4.0 mg zinc.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron.
Courtesy of The Beef Council
Spicy Pico de Gallo
Total preparation and cooking time: 10 minutes
3/4 |
cup chopped tomato |
1/4 |
cup finely chopped onion |
2 |
tablespoons chopped fresh cilantro |
1-1/2 |
teaspoons minced jalapeño pepper |
2 |
tablespoons prepared hot picante sauce or salsa |
1-1/2 |
teaspoons fresh lime juice |
|
|
- Combine tomatoes, onion, cilantro and jalapeno pepper in large bowl. Sir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.
Makes 1 cup.
