Mini Steak Tacos with Spicy Pico De Gallo

1-1/2 pounds beef shoulder top blade (flat iron) steaks
12 flour tortillas (5-inch diameter)
Spicy Pico de Gallo (recipe follows)
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

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

Makes 12 appetizer servings.

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 jalapeño pepper
1/4 cup prepared hot picante sauce or salsa
1 tablespoon fresh lime juice

1. Combine tomatoes, onion, cilantro and jalapeno pepper in large bowl. Sir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.

Makes 2 cups.

Source:
Cattlemen's Beef Board and National Cattlemen's Beef Association


And call upon me in the day of trouble: I will deliver thee, and thou shalt glorify me. Psalms 50:15 (KJV)