Related recipes: Beef, Citrus, Flank Steak, Main Dishes, Mexican, National Cattleman’s Beef Association, Summer Squash, Tomatoes
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Yield: 4 servings
Ingredients
1 beef flank steak (about 1-1/2 pounds)
8 medium flour tortillas, warmed
Marinade:
2 Tbs fresh lime juice
2 tsp vegetable oil
2 cloves garlic, minced
Pico de Gallo:
1/2 cup chopped seeded tomato
1/2 cup diced zucchini
1/4 chopped fresh cilantro
1/4 cup prepared picante sauce or salsa
1 Tbs fresh lime juice
Directions
Combine marinade ingredients in small bowl. Place beef steak 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.
Combine Pico de Gallo ingredients in medium bowl.
Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.
To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare to medium doneness, turning once.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
