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| | | |  | | | Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6. | |  |
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Beef Steak Soft Tacos
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Ingredients: |
| 2 |
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boneless beef chuck shoulder steaks, cut 3/4 inch thick (about 1-1/2 pounds) |
| 12 |
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small flour tortillas, warmed |
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Marinade: |
| 2/3 |
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cup prepared Italian dressing |
| 2 |
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tablespoons chopped fresh cilantro |
| 1 |
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tablespoon chili powder |
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Toppings: |
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Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional) |
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Instructions: |
| 1. |
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Combine marinade ingredients in small bowl. Place beef steaks 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. |
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Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally. |
| 3. |
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Carve into thin slices; season with salt. Serve in tortillas with toppings. |
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| Makes 6 servings. |
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| | | | | Nutrition information per serving: 371 calories; 14 g fat (3 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 607 mg sodium; 33 g carbohydrate; 2.0 g fiber; 27 g protein; 4.6 mg niacin; 0.2 mg vitamin B6; 2.2 mcg vitamin B12; 5.0 mg iron; 36.5 mcg selenium; 6.2 mg zinc. |
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