A simple but flavorful recipe for a Mexican pizza. Tequila, lime and chipotle flavor this tender Flat Iron Steak. Perfect on top of a cheesy grilled tortilla.
Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally.
Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove steaks; keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt.
Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro, if desired.
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 485 Calories; 23g Total Fat; 11g Saturated Fat; 7g Monounsaturated Fat; 100mg Cholesterol; 726mg Sodium; 33g Total carbohydrate; 33g Protein; 2.9mg Iron; 7.8mg Niacin; 0.4mg Vitamin B6; 106.9mg Choline; 5.3mcg Vitamin B12; 8.9mg Zinc; 36.5mcg Selenium; 4.4g Fiber.