Ingredients

3 tablespoons lime juice, divided2 tablespoons canola oil2 garlic cloves, minced1 beef top sirloin steak (3/4 inch thick and 1 pound)3/4 cup diced zucchini3/4 cup chopped tomato1/3 cup picante sauce8 flour tortillas (8 inches), warmed

Preparation

In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and 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 thermometer should read 135°; medium, 140°; medium-well, 145°).

Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.