Lean Silver Tip Steak Tacos with Pico de Gallo

Are you counting calories, but still love the gratification of a good piece of red meat? The silver tip steak, essentially eye of round cut into steaks, is one of the most versatile and lean pieces of beef available. Silver tip roast is cut from the shoulder; it is also a lean and relatively inexpensive cut of beef. Cooking silver tip is no different from making any kind of roast beef, though being lean it will dry out faster than a more marbled cut of beef.

According to the USDA, a 5-6oz steak is a full day's portion (i.e. 2 full servings) from the protein group (meat and alternatives). Realistically, a 2.5-4oz steak is much healthier, with the rest of your daily protein made up from other kinds of foods (like legumes, nuts, and fish).

You can make this super-easy, super-tasty dish all year long. In this recipe, it's marinated in a zesty mixture of lime juice, onions, and cilantro, the acid of which tenderizes the meat and makes it intensely flavorful. It's grilled, then piled high on a whole-grain tortilla and topped with a spicy pico de gallo and slices of smoky grilled avocado. Low in fat and high in flavor, this recipe is nothing short of summer on a plate. The bold flavor of these tacos is nearly irresistible, and the high levels of protein and iron provided by the steak make them both healthy and satisfying.

Lean Silver Tip Steak Tacos with Pico de Gallo Recipe

Ingredients

Silver Tip Steak

• 1 ½ lb Lean Silver Tip Steak
• 1 medium onion
• 2 tbsp fresh cilantro leaves, finely chopped
• 4 limes

Pico De Gallo

• ¾ fresh jalapeno seeded and chopped
• 1 large tomato, diced
• 3 sprigs fresh cilantro, finely chopped
• 2 green onion, finely chopped
• 2 limes juice
• ½ tsp salt

Side Serving

• 3 avocados
• 1 tsp olive oil
• tacos/ tortillas

Directions

1. Dice one onion finely. Juice four limes and mix with diced onions. Allow steaks to marinate in mixture for at least 4 hours.
2. Light grill and wait until coals are intensely red. Quickly grill steaks over hottest part of the flames, turning once, for two minutes per side or until just medium.
3. Halve avocados and remove pits. Brush flesh with olive oil and position face-down on cooler side of the grill. Cook for 1 to 2 minutes, just until grill marks appear. Remove and cut into wedges.
4. Place into the bowl of a food processor pico de gallo and blend in 5-second bursts until pico is at desired consistency.
5. After meat has rested, slice thinly against the grain. Serve on tortillas with pico de gallo and slices of grilled avocado.

Prep Time: 4 hrs. and 10 minutes
Cook Time: 10 minutes
Ready In: 4 hrs. and 20 minutes
Servings: 6