Heres a great main meal item for your Cinco de Mayo weekend!
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
Marinade:
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:
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.
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.
Nutrition:
279 CALORIES
14
% *
7g SAT FAT
35
% DV **
17g PROTEIN
34
% DV
2.2 mg IRON
10
% DV
4 mg ZINC
25
% DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 279 Calories; 16 Calories from fat; 16g Total Fat (7 g Saturated Fat; 3 g Monounsaturated Fat;) 52 mg Cholesterol; 447 mg Sodium; 17 g Total Carbohydrate; 1.1 g Dietary Fiber; 17 g Protein; 2.2 mg Iron; 2.7 mg Niacin; 0.2 mg Vitamin B6; 2.5 mcg Vitamin B12; 4 mg Zinc; 22 mcg Selenium.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, and Vitamin B6.
“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. For more Click Here
