Mini Steak Tacos With Spicy Pico De Gallo

Cut the beef into 1/4-inch strips and set aside.

Combine the oil, vinegar, lime juice, honey, cumin, and chili powder in a zip-top plastic bag. Add the beef to the bag, seal, and turn the bag several times to coat the meat. Place in the refrigerator for one hour to marinate.

Meanwhile, combine the tomato, onion, cilantro, jalapeno, tabasco, and lime juice in a bowl. Stir well to combine. Cover and refrigerate while the beef is marinating.

When ready to cook, heat a large skillet over medium heat.

Remove the beef from the marinade (discard any remaining marinade).

Add the beef to the skillet and stir fry until the beef is browned (do not overcook, it should be medium rare).

Divide the beef between the tortillas. Top with some of the pico de gallo and shredded cheese. Fold up the tortillas and serve immediately.

Recipe Source: Adapted from Cattlemen's Beef Board