| 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 | Flour tortilla, warmed | |
| 2 | T | Fresh lime juice |
| 2 | t | Vegetable oil |
| 2 | 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 | T | Fresh lime juice |
INSTRUCTIONS
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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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 405.1mg
Potassium: 264.3mg
Carbohydrates: 23.4g
Fiber: 1.6g
Sugar: 9.2g
Protein: 3.4g