Mini Steak Tacos with Spicy Pico De Gallo

1 1/2 pounds beef shoulder top blade (flat iron) steaks
12 flour tortillas (5-inch diameter)
Spicy Pico de Gallo (recipe follows)
1 package (8 ounces) shredded Mexican cheese blend
MARINADE:
1/2 cup prepared Italian dressing
1/4 cup lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 teaspoon chili powder

Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside.

Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.

Remove beef from marinade; discard marinade.

Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.

Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.

Makes 12 appetizer servings
Source: Cattlemen's Beef Board

SPICY PICO DE GALLO (makes 2 cups)

1 1/2 cups chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeņo pepper
1/4 cup prepared hot picante sauce or salsa
1 tablespoon fresh lime juice

Combine tomatoes, onion, cilantro and jalapeno pepper in large bowl. Sir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.