Beef Steak Soft Tacos
Try this steak taco recipe on Tuesdays or any night of the week. Marinated and grilled steak in a flour tortilla with your choice of toppings.
-
25
min -
6
SERVINGS -
400
Cal -
29 g
Protein
Ingredients:
- 2 beef Shoulder Steaks Boneless, cut 3/4 inch thick (about 1-1/2 pounds)
- 12 small flour tortillas, warmed
Marinade:
- 2/3 cup prepared Italian dressing
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chili powder
Toppings:
- Thinly sliced lettuce, chopped tomato, dairy sour cream, guacamole (optional)
Cooking:
-
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.
-
Remove steaks; discard marinade. Pat steaks dry with paper towel. Place steaks on grid over medium, ash-covered coals. Grill, covered, 8 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
-
Carve into thin slices; season with salt. Serve in tortillas with toppings.
Nutrition:
395 CALORIES
0 % *
4g SAT FAT
0 % DV **
29g PROTEIN
0 % DV
4.8 mg IRON
0 % DV
7.4 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 395 Calories; 135 Calories from fat; 15g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 70 mg Cholesterol; 749 mg Sodium; 35 g Total Carbohydrate; 1.9 g Dietary Fiber; 29 g Protein; 4.8 mg Iron; 7.1 mg NE Niacin; 0.7 mg Vitamin B6; 2.9 mcg Vitamin B12; 7.4 mg Zinc; 42.4 mcg Selenium; 81.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
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