Mini Steak Tacos with Spicy Pico De Gallo Appetizers

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Servings
   12

Refrigerate
   1 hour

Cooking Method
   Stir Fry

Ingredients

• 1 1/2 pounds beef shoulder top blade (flat iron) steaks
• 12 four tortillas (5 inch diameter)
• Spicy Pico de Gallo (recipe follows)
• 1 package (8 oz) 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 chopped tomato
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon minced jalapeno pepper
• 1/4 cup hot picante sauce or salsa
• 1 tablespoon fresh lime juice

Instructions

1.  Combine all ingredients for Spicy Pico de Gallo in large bowl.  Cover and refrigerate 1 hour to let flavors blend.

2.  Cut beef steaks lengthwise in half, then crosswise into 1/4" 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.

3.  Evenly divide beef strips over tortillas.  Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.