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Quick Beef Fajitas with Pico de Gallo

Marinate steak overnight in lime juice and garlic, then chop up a zesty pico de gallo while the beef is on the grill. Be sure to slice steak against the grain for max tenderness.

Yield: 6 servings

Preparation Time: 25 min

Ingredients

1 1/2 pounds fresh boneless NY strip steak or flank steak

12 flour tortillas (6 inch diameter), warmed

Marinade:

2 tablespoons fresh lime juice

2 teaspoons vegetable oil

2 teaspoons minced garlic

Pico de Gallo:

1/2 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

Add To

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 373

Calories From Fat: 117

Total Fat: 13.5g

Saturated Fat: 4.5g

Cholesterol: 68mg

Sodium: 548mg

Total Carbohydrates: 32g

Dietary Fiber: 2.4g

Protein: 29g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

Photo and Recipe Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.beefitswhatsfordinner.com

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