Ingredients

• 1 ½ lb beef Flank Steak
• 12 flour tortillas (6-inch diameter), warmed
• Marinade
• 2 tbsp fresh lime juice
• 2 tsp vegetable oil
• 2 tsp minced garlic
• Pico de Gallo
• ½ cup seeded chopped tomato
• ½ cup diced zucchini
• ¼ cup fresh cilantro
• ¼ cup prepared picante sauce or salsa
• 1 tbsp fresh lime juice

Directions

1. Combine marinade ingredients in small bowl. Place beef Flank 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.

Recipe and photo courtesy of the Beef Checkoff and BeefItsWhatsForDinner.com