Ingredients

1 pound well-trimmed boneless beef top round or top sirloin steak, cut 3/4-inch thick
8 small flour tortillas
Lime wedges (optional)
Cilantro sprigs (optional)

Marinade:
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 large cloves garlic, crushed

Pico de gallo:
1 cup seeded, chopped tomato
1/2 cup diced zucchini
1/4 cup chopped fresh cilantro
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice

Directions

Place beef steak in plastic bag, add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20-30 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 (or gas grill on medium heat). Grill, uncovered, 8-9 minutes (10-12 minutes for top sirloin steak) for medium-rare to medium, turning occasionally. During the last 5 minutes, place tortillas packet on outer edge of grill, turning occasionally. Trim fat from steak; carve crosswise into very thin slices. Serve beef in tortillas, with Pico de Gallo. Serves 4 (with 2 filled tortillas and about 1/3 cup Pico de Gallo per serving).

Nutritional information per serving (for top round steak) : 338 calories, 32 grams protein, 32 grams carbohydrate, 8 grams fat (2 grams saturated fat), 4.4 mg iron; 475 mg sodium; and 71 mg cholesterol.