1 pound well-trimmed beef top round or top sirloin, cut 3/4 inch thick
8 small flour tortillas
Lime wedges (optional)
Cilantro sprig (optional)
MARINADE
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 large garlic cloves, crushed
PICO DE GALLO
1 cup tomato, seeded and chopped
1/2 cup zucchini, diced
1/4 cup fresh cilantro, chopped
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice
Servings: 4
1. Place beef steak in plastic bag; add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once.
2. Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in medium bowl, combine Pico de Gallo ingredients; mix well.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium-rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally.
4. Trim fat from steak; carve crosswise into very thin slices. Garnish with lime and cilantro, if desired.
Start to finish: 45 minutes
Serving Ideas: Serve beef in tortillas with Pico de Gallo.
Cuisine: Tex-Mex
8 small flour tortillas
Lime wedges (optional)
Cilantro sprig (optional)
MARINADE
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 large garlic cloves, crushed
PICO DE GALLO
1 cup tomato, seeded and chopped
1/2 cup zucchini, diced
1/4 cup fresh cilantro, chopped
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice
Servings: 4
1. Place beef steak in plastic bag; add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once.
2. Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in medium bowl, combine Pico de Gallo ingredients; mix well.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium-rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally.
4. Trim fat from steak; carve crosswise into very thin slices. Garnish with lime and cilantro, if desired.
Start to finish: 45 minutes
Serving Ideas: Serve beef in tortillas with Pico de Gallo.
Cuisine: Tex-Mex
