Mini Steak Tacos with Spicy Pico De Gallo

Ingredients:

• 1 ½ 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:

• ½ cup prepared Italian dressing
• ¼ cup lime juice
• 1 tablespoon honey
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder

Instructions:

1. Cut beef steaks lengthwise in half, then crosswise into ¼ 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 ½ 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. Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.

Makes 12 appetizer servings.

Spicy Pico De Gallo

Ingredients:

• 1 ½ cups chopped tomato
• ½ cup finely chopped onion
• ¼ cup chopped fresh cilantro
• 1 tablespoon minced jalapeño pepper
• ¼ cup prepared hot picante sauce or salsa
• 1 tablespoon fresh lime juice

Instructions:

1. Combine tomatoes, onion, cilantro and jalapeno pepper in large bowl. Stir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.

Makes 2 cups.
Recipe and photo taken from www.beefitswhatsfordinner.com.

{ Close Window }