| 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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