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.