Place beef steak in plastic bag; add marinade ingredients, turniing to coat. Close bag securely and marinate in refridgerator 20 to 30 minutes, turning once. Wrap tortillas securely in heavy-duty aluminum foil.
Meanwhile in medium bowl, combine Pico de Gallo ingredients, mixing well.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash covered coals. Grill 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. Serve beef in tortillas with Pico de Gallo.
Nutrition information per serving (top sirloin):
350 calories;
31 g protein;
32 g carbohydrate;
10 g fat;
479 mg sodium;
76 mg cholesterol;
Source: National Cattlemen's Beef Association
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