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Makes 4 Servings

Ingredients

Marinade:
• 2 tablespoons fresh lime juice (juice of 1 lime)
• 2 teaspoons canola oil
• 2 cloves garlic, minced
• 1 beef flank steak (about 1 ½ pounds)

Pico de Gallo:

• 1/2 cup chopped seeded tomato
• 1/2 cup diced zucchini (1/4 inch dice)
• 1/4 cup chopped fresh cilantro
• 1/4 cup prepared picante sauce or salsa
• 1 tablespoon fresh lime juice
• 8 medium flour tortillas, warmed

Directions

1. Combine the marinade ingredients in a small bowl. Place the beef steak and marinade in a 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 the Pico de Gallo ingredients in medium bowl. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
3. Place steak on grid over medium, ash-covered coals. Grill uncovered for 17 to 21 minutes, turning occasionally, until the meat is medium-rare to medium.
4. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

Nutrition information per Serving: 555 calories, 17 g fat (5 g saturated, 7 g monounsaturated fat), 63 mg cholesterol, 689 mg sodium, 54 g carbohydrate, 0.9 g fiber, 45 g protein, 10.4 mg niacin, 0.8 mg vitamin B6, 2.0 mcg vitamin B12, 4.4 mg iron, 40.9 mcg selenium, 6.6 mg zinc