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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 Chuck Shoulder Steaks, Arm Steaks or Cross Rib Steaks, 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:

  1. Combine marinade ingredients in small bowl. Place beef Chuck Shoulder 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. 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.

  3. Carve into thin slices; season with salt. Serve in tortillas with toppings.

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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