Mini Steak Tacos With Spicy Pico De Gallo |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Yum. I added the Spicy Pico De Gallo as a separate recipe. It got too complicated. :) Had to estimate times. Ingredients:
1 1/2 lbs beef shoulder top blade steaks (flat iron) |
12 (5 inch) flour tortillas |
spicy pico de gallo |
1 (8 ounce) package shredded mexican blend cheese |
1/2 cup prepared italian dressing |
1/4 cup lime juice |
1 tablespoon honey |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
Directions:
1. Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside.
2. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.
3. Remove beef from marinade; discard marinade.
4. 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.
5. Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
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