Mini Steak Tacos with Spicy Pico De Gallo1 1/2 pounds shoulder top blade (flat iron) steaks
12 flour tortillas (5-inch diameter)
Spicy Pico de Gallo
1 package (8 ounces) shredded Mexican cheese blend
Marinade:
1/2 cup prepared Italian dressing
1/4 cup lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
Spicy Pico de Gallo:
1 1/2 cups tomato, chopped
1/2 cup onions, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon jalapen?o pepper, minced
1/4 cup prepared hot picante sauce or salsa
1 tablespoon fresh lime juice
1. Cut steaks lengthwise in half, then crosswise into 1/4 inch strips and set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in resealable plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade and discard marinade. Heat pan over medium heat until hot. Add half of beef and 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.