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Ingredients: |
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| 1-1/2 |
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pounds beef shoulder top blade (flat iron) steaks |
| 12 |
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flour tortillas (5-inch diameter) |
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Spicy Pico de Gallo (recipe follows) |
| 1 |
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package (8 ounces) shredded Mexican cheese blend |
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Marinade: |
| 1/2 |
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cup prepared Italian dressing |
| 1/4 |
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cup lime juice |
| 1 |
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tablespoon honey |
| 1-1/2 |
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teaspoons ground cumin |
| 1 |
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teaspoon chili powder |
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Instructions: |
| 1. |
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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. |
| 2. |
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Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese. |
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| Makes 12 appetizer servings. |
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| | 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. |
