Get ready to watch football this weekend with these Mini Steak Tacos with Spicy Pico De Gallo. They can be served either as an appetizer or an entree.

Mini Steak Tacos with Spicy Pico De Gallo

1 1/2 pounds beef shoulder top blade (flat iron) steaks
12 flour tortillas (5-inch diameter)
Spicy Pico de Gallo (recipe follows)
1   8-ounce package shredded Mexican cheese blend

Marinade:
1/2 cup prepared Italian dressing
1/4 cup lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 teaspoon chili powder

Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.

Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.

Makes 12 appetizer servings or 4 main dish servings (3 tacos each).

Nutritional information per appetizer serving: 279 calories; 16 g fat (7 g saturated; 3 g monounsaturated); 52 mg cholesterol; 447 mg sodium; 17 g carbohydrate; 1.1 g fiber; 17 g protein

Recipe from: Cattlemen’s Beef Board and National Cattlemen’s Beef Association;
www.beefitswhatsfordinner.com