Steak Street Tacos with Spicy Pico De Gallo

• 30 min
• 12 SERVINGS
• 280 Cal
• 17 g Protein

Ingredients:

• 3 beef Flat Iron Steaks (about 1-1/2 pounds)
• 12 flour tortillas (5-inch diameter)
• Spicy Pico de Gallo (recipe follows)
• 1 package (8 ounces) shredded Mexican cheese blend

• 1/2 cup prepared Italian dressing
• 1/4 cup fresh lime juice
• 1 tablespoon honey
• 1-1/2 teaspoons ground cumin
• 1 teaspoon chile powder

Cooking:

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; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Remove beef from marinade; discard marinade. Preheat large nonstick skillet 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.
   
   Spicy Pico de Gallo: Combine 1-1/2 cups chopped tomato, 1/2 cup finely chopped onion, 1/4 cup chopped fresh cilantro and 1 tablespoon minced jalapeño pepper in large bowl. Stir in 1/4 cup hot picante sauce or salsa and 1 tablespoon fresh lime juice. Cover; refrigerate 1 hour to let flavors blend.