Mini Steak Tacos with Spicy Pico De Gallo

Mini Steak Tacos with Spicy Pico De Gallo

Mini Steak Tacos with Spicy Pico De Gallo

Recipe and photo courtesy of The Beef Checkoff

Marinade Time:  30 minutes
Total Recipe 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

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.

Spicy Pico de Gallo: Combine 1-1/2 cups chopped tomato, 1/2 cup finely chopped onion, 1/4 cup chopped fresh cilantro and 1 tablespoon minced jalapeƱo pepper in large bowl. Stir in 1/4 cup hot picante sauce or salsa and 1 tablespoon fresh lime juice. Cover; refrigerate 1 hour to let flavors blend.

Makes 12 servings

Serve with:
Kunde Family Estate Zinfandel