Quick Beef Fajitas with Pico de Gallo

Yield:
6 servings

Preparation Time:
25 min

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.

Ingredients:

  1. 1 1/2 pounds fresh boneless NY strip steak or flank steak
  2. 12 flour tortillas (6 inch diameter), warmed
  4. Marinade:
  5. 2 tablespoons fresh lime juice
  6. 2 teaspoons vegetable oil
  7. 2 teaspoons minced garlic
  9. Pico de Gallo:
  10. 1/2 cup seeded chopped tomato
  11. 1/2 cup diced zucchini
  12. 1/4 cup chopped fresh cilantro
  13. 1/4 cup prepared picante sauce or salsa
  14. 1 tablespoon fresh lime juice
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


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