Quick Beef Fajitas with Pico De Gallo

Total Recipe Time:  25 minutes
Marinade Time:  6 hours or overnight
Makes 4 servings

1 beef Flank Steak (about 1-1/2 pounds)
8 medium flour tortillas, warmed

2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 cloves garlic, minced

Pico de Gallo:
1/2 cup chopped seeded tomato
1/2 cup diced zucchini
1/4 chopped fresh cilantro
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice
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.

Nutritional Information
Nutrition information per serving: 455 calories; 16 g fat (5 g saturated fat; 6 g monounsaturated fat); 100 mg cholesterol; 578 mg sodium; 35 g carbohydrate; 1.9 g fiber; 41 g protein; 12.6 mg niacin; 0.9 mg vitamin B6; 2.0 mcg vitamin B12; 4.4 mg iron; 55.4 mcg selenium; 6.9 mg zinc; 144.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Funded by The Beef Checkoff
Copyright © 2016 Cattlemen's Beef Board & National Cattlemen's Beef Association
Internal links within this website are funded and maintained by the Beef Checkoff.
All other outgoing links are to websites maintained by third parties. Read more >