Servings: 4

Prep Time: 10 Min.

Cook Time: 16 Min.

Marinate: 6 Hr.

What you need:

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1 beef Flank Steak (about 1-1/2 lb.)
8 medium flour tortillas, warmed

Marinade:
2 Tbsp. fresh lime juice
2 tsp. vegetable oil
2 cloves garlic, minced

Pico de Gallo:
1/2 c. chopped seeded tomato
1/2 c. diced zucchini
1/4 chopped fresh cilantro
1/4 c. prepared picante sauce or salsa
1 Tbsp. fresh lime juice

What to do:

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine Pico de Gallo ingredients in medium bowl.
3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

* Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare to medium doneness, turning once.

* Recipe Courtesy of The Beef Checkoff

Nutritional information:

Calories: 455;   Total Fat: 16g;   Saturated Fat: 5g;   Cholesterol: 100mg;   Total Carbs: 35g;   Fiber: 2g;   Protein: 41g;   Sodium: 578mg;