Mini Steak Tacos w/ Spicy Pico de Gallo


1 1/2 lbs. Nolan Ryan's All-Natural Beef shoulder top blade (flat iron) steaks
12 flour tortillas
Spicy pico de gallo (recipe follows)
1 package (8oz.) shredded mexican cheese


1/2 cup prepared Italian dressing
1/4 cup lime juice
1 Tbsp. honey
1 1/2 tsp. ground cumin
1 tsp. chili powder

Spicy Pico de Gallo:

1 1/2 cups chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 Tbsp. minced jalapeno pepper
1/4 cup hot picante sauce or salsa
1 Tbsp. fresh lime juice


Combine all ingredients for Spicy Pico de Gallo in large bowl.  Cover and refrigerate 1 hour to let the flavors blend.

Cut beef steaks lengthwise in half, then crosswise into 1/4" strips; set aside.  Combine marinade ingredients in medium bowl.  Place beef and marinade in food-safe plastic bag.  Close bag securely and marinate in refigerator 30 minutes.  Remove beef from marinade; discard marinade.  Heat pan 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 Tbsp. spicy pico de gallo and 1 Tbsp. cheese.