Mini Steak Tacos With Spicy Pico De Gallo

• 1 12 lbs beef shoulder top blade steaks (flat iron)
• 12 (5 inch) flour tortillas
• spicy pico de gallo (recipe follows)
• 1 (8 ounce) packageshredded Mexican blend cheese
• 12 cup prepared Italian dressing
• 14 cup lime juice
• 1 tablespoon honey
• 1 12 teaspoons ground cumin
• 1 teaspoon chili powder

1. Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside.
2. Combine marinade ingredients in medium bowl.
3. Place beef and marinade in food-safe plastic bag.
4. Close bag securely and marinate in refrigerator 30 minutes.
5. Remove beef from marinade; discard marinade.
6. Heat pan over medium heat until hot.
7. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.
8. (Do not overcook.)
9. Repeat with remaining beef.
10. Evenly divide beef strips over tortillas.
11. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.

beef shoulder top blade, flour tortillas, blend cheese, italian dressing, lime juice, honey, ground cumin, chili powder

Taken from www.food.com/recipe/mini-steak-tacos-with-spicy-pico-de-gallo-235370 (may not work)