•    Time: 25 minutes
  •    Serves 4

Ingredients

  • 1 beef Flank Steak (about 1-1/2 pounds)
  • 8 medium flour tortillas, warmed
  • 2 tablespoons fresh lime juice
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped seeded tomato

marinade

  • 2 tablespoons fresh lime juice
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced

pico de gallo

  • 1/2 cup chopped seeded tomato
  • 1/2 cup diced zuchhini
  • 1/4 chopped fresh cilantro
  • 1/4 cup prepared picante sauce or salsa
  • 1 tablespoon fresh lime juice

Instructions

  • 1. 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. 

  • 2. Combine Pico de Gallo ingredients in medium bowl. 

  • 3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16-21 minutes) for medium rate (145 F) to medium (160 F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.