Fajitas with Pico de Gallo Recipe

Fajitas with Pico de Gallo Recipe

  • Marinade:
  • 2 tablespoons fresh lime juice
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1 (1 1/2-pound) beef flank steak
  • 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 tablespoon fresh lime juice
  • 8 medium flour tortillas, warmed
  1. For marinade, combine 2 tablespoons lime juice, vegetable oil, and minced garlic 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.
  2. For Pico de Gallo, combine tomato, zucchini, cilantro, picante sauce, and 1 tablespoon lime juice in medium bowl.
  3. Preheat barbecue grill. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.
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