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.
Combine Pico de Gallo ingredients in medium bowl.
Remove steak; discard marinade. Place steak on grid over medium,
ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness,
turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de
Gallo.
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 National Cattleman’s Beef
Association
Nutrition facts
Serving Size 1 serving
Calories 414
Calories from Fat 125 (30%)
% Daily Value*
21%Total Fat 14g
20%Saturated
Fat 4.1g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 6.5g
12%Cholesterol 37mg
18%Sodium 441mg
15%Potassium 534mg
13%Total
Carbohydrate 39g
11%Dietary
Fiber 2.7g
Sugars 2g
Sugar Alcohols 0g
65%Protein 33g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
