Serves 4


  • 1 1/2 pounds bottom round steak
  • 1 cup medium or hot prepared salsa
  • 1 tablespoon lime juice
  • 2 tablespoons parsley, chopped
  • 1 tablespoon olive oil
  • 8 10-inch flour tortillas
  • 4 green onions, chopped
  • 2 medium tomatoes, diced
  • 1 cup dairy sour cream
  • 2 cups lettuce, shredded
  • 2 jalapeño peppers, sliced
  • 1 lime, sliced



Slice bottom round steak into 1/4-inch slices. In zip lock bag, combine 1/2 cup salsa, lime juice, parsley and olive oil. Add sliced steak to mixture and marinate in refrigerator for 2 to 8 hours. Remove meat from bag and cook in medium-hot skillet approximately 6 to 8 minutes. Wrap tortillas in dampened microwave-safe paper towels. Microwave on high 1 to 2 minutes until warm/hot. Arrange beef on platter with bowls of sauce, green onions, tomatoes, sour cream, lettuce and jalapeño peppers, if desired. To serve place equal amounts of beef in center of tortillas; add accompaniments, as desired and fold top and bottom edges up over filling and roll. Garnish with slice of lime. Note: This marinade may be used to tenderize and flavor beef steaks or roasts such as eye of round, flank and chuck or used to season tender beef steaks or roasts such as sirloin, T-bone, porterhouse, tenderloin, rib eye and top loin.