Place beef steak in plastic bag; add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once.
Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in medium bowl, combine Pico de Gallo ingredients; mix well.
Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium-rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally.
Trim fat from steak; carve crosswise into very thin slices. Garnish with lime and cilantro, if desired.
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|Serving Size: 1 Recipe (3138g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2227 (26%)|
|Amt Per Serving||% DV|
|Total Fat 247.4g||330 %|
|Saturated Fat 66.8g||334 %|
|Monounsaturated Fat 121.2g|
|Polyunsanturated Fat 42.2g|
|Cholesterol 281.2mg||87 %|
|Sodium 15525.8mg||535 %|
|Potassium 5915mg||156 %|
|Total Carbohydrate 1246.2g||367 %|
|Dietary Fiber 77.5g||310 %|
|Sugars, other 1168.8g|
|Protein 295g||421 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8492
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