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Mini Steak Tacos With Spicy Pico De Gallo

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Serves 12 | 
Don't let their small size fool you!

Ingredients:

2 lb. beef shoulder top blade steaks, flat iron
12 small flour tortillas
Spicy Pico de Gallo, recipe follows
1 package shredded Mexican cheese blend, 8 oz.
 
Marinade:
1/2 cup Italian dressing, prepared
1/4 cup lime juice
1 tablespoon honey
2 teaspoon cumin, ground
1 teaspoon chili powder

Directions:

  1. Cut beef steaks lengthwise in half, then crosswise into 1/4" strips; set aside.
  2. Combine marinade ingredients in medium bowl.
  3. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.
  4. Remove beef from marinade; discard marinade.
  5. Heat pan over medium heat until hot. Add the beef to the pan and cook until no longer pink.
  6. Evenly divide beef strips over tortillas.
  7. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
Cooking Method: Stovetop
Main Ingredient: Beef
Course: Dinner, appetizer

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