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Mini Steak Tacos With Spicy Pico De Gallo

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Serves 12

Don't let their small size fool you!

Ingredients:

2 lbs. beef shoulder top blade steaks, flat iron
12 5" diameter flour tortillas
Spicy Pico de Gallo, recipe follows
1 8 oz. package Mexican cheese blend, shredded
 
Marinade:
1/2 cup Italian dressing, prepared
1/4 cup lime juice
1 Tbsp. honey
2 tsp. cumin, ground
1 tsp. chili powder

Directions:

  1. Cut beef steaks lengthwise in half, then crosswise into 1/4" strips; set aside.
  2. Combine marinade ingredients in medium bowl.
  3. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.
  4. Remove beef from marinade; discard marinade.
  5. 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.
  6. Evenly divide beef strips over tortillas.
  7. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
Course: Dinner, appetizer
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