| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | All newly t, Beef | 4 | Servings | |
INGREDIENTS
| 1 | lb | Well-trimmed boneless sirloin steak, 3/4 inch thick |
| 8 | sm | Flour tortilla; warmed |
| 2 | tb | Fresh lime juice |
| 2 | ts | Vegetable oil |
| 2 | lg | Cloves garlic; crushed |
| 1 | c | Seeded; chopped tomato |
| 1/2 | c | Diced zucchini |
| 1/4 | c | Chopped fresh cilantro |
| 1/4 | c | Prepared salsa |
| 1 | tb | Fresh lime juice |
INSTRUCTIONS
MARINADE PICO DE GALLO Place beef steak in plastic bag; add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20-30 minutes, turning once. Meanwhile in medium bowl, combine Pico de Gallo ingredients; mix well. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 2-3 inches from heat. Broil 9-12 minutes for medium rare doneness, turning occasionally. Trim fat from steak; carve crosswise into very thin slices. Serve beef in tortillas with Pico de Gallo. 4 servings. Recipe by: unknown Posted to MC-Recipe Digest V1 #685 by L979@aol.com on Jul 21, 1997
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