1 beef flank steak (about 1-1/2 lbs.) 8 medium flour tortillas, warmed Marinade: 2 Tbsp. fresh lime juice 2 tsp. vegetable oil 2 cloves garlic, minced Pico de Gallo: 1/2 cup chopped seeded tomato 1/2 cup diced zucchini 1/4 cup chopped fresh cilantro 1/4 cup prepared picante sauce or salsa 1 Tbsp. fresh lime juice

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Combine Pico de Gallo ingredients in medium bowl. Remove steak; discard marinade. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. (To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium-rare to medium doneness, turning once.) Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo. Makes 4 servings.