Quick Beef Fajitas with Pico De Gallo
Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 16 Min. Cook Time • 6 Hr. Marinate TimeIngredients |
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1 beef Flank Steak (about 1-1/2 lb.) |
8 medium flour tortillas, warmed |
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Marinade: |
2 Tbsp. fresh lime juice |
2 tsp. vegetable oil |
2 cloves garlic, minced |
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Pico de Gallo: |
1/2 c. chopped seeded tomato |
1/2 c. diced zucchini |
1/4 chopped fresh cilantro |
1/4 c. prepared picante sauce or salsa |
1 Tbsp. fresh lime juice |
Directions:
1. 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.
2. Combine Pico de Gallo ingredients in medium bowl.
3. 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°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.
* Cook's Tip: 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.
* Recipe Courtesy of The Beef Checkoff