Mini Steak Tacos With Spicy Pico De Gallo

Mini Steak Tacos With Spicy Pico De Gallo

Cook Time: Up to 30 Minutes | Servings:  6

1 1/2 pounds Open Prairie® Natural* Angus Beef shoulder top blade (flat iron) steaks
12 flour tortillas (5-inch diameter)
Spicy pico de gallo
1 package (8 oz) shredded Mexican cheese blend

1/2 cup prepared Italian dressing
1/4 cup lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 teaspoon chili powder

Cut Open Prairie Natural Angus beef steaks lengthwise in half, then crosswise into 1/4 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 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.

Evenly divide beef strips over tortillas. Top with 1 tablespoon spicy pico de gallo and 1 tablespoon cheese.


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