Beef Steak Soft Tacos

Make it a Meal

Add these dishes to make a full meal:

Tex-Mex Couscous with Cilantro

Three Sisters Succotash

Chewy Oatmeal Spice Cookies

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings

Ingredients

2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1-1/2 pounds)

12 small flour tortillas, warmed

Marinade:

2/3 cup prepared Italian dressing

2 Tbs chopped fresh cilantro

1 Tbs chili powder

Toppings:

Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional)

Directions

Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally.

Carve into thin slices; season with salt. Serve in tortillas with toppings.

To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.

Nutrition facts

Serving Size 1 serving

Calories 478

Calories from Fat 182 (38%)

% Daily Value*

30%Total Fat 20g

29%Saturated Fat 5.7g

Polyunsaturated Fat 1.7g

Monounsaturated Fat 9.2g

24%Cholesterol 71mg

17%Sodium 403mg

14%Potassium 478mg

13%Total Carbohydrate 38g

10%Dietary Fiber 2.6g

Sugars 1g

Sugar Alcohols 0g

70%Protein 35g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath