Directions:
- In a large resealable plastic bag, combine 2 tablespoons lime juice, oil and garlic; add steak. Seal bag and turn to coat; refrigerate for 30 minutes.
- For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside.
- Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.49 Kcal (2288 kJ) | ||
| Calories from fat | 215.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.97g | 37% | |
|---|---|---|---|
| Cholesterol | 100.9mg | 34% | |
| Sodium | 423mg | 18% | |
| Potassium | 789.46mg | 17% | |
| Total Carbs | 40.72g | 14% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 40.79g | 82% | |
| Vitamin C | 25.5mg | 42% | |
| Iron | 6.6mg | 37% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 185.22 Kcal (775 kJ) | ||
| Calories from fat | 73.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 37% | |
|---|---|---|---|
| Cholesterol | 34.2mg | 34% | |
| Sodium | 143.36mg | 18% | |
| Potassium | 267.56mg | 17% | |
| Total Carbs | 13.8g | 14% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.99g | 12% | |
| Protein | 13.82g | 82% | |
| Vitamin C | 8.6mg | 42% | |
| Iron | 2.2mg | 37% | |
| Calcium | 21.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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