Quick Beef Fajitas with Pico de Gallo
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 4 servings
Ingredients
1 beef flank steak (about 1-1/2 pounds)
8 medium flour tortillas, warmed
Marinade:
2 Tbs fresh lime juice
2 tsp 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 Tbs 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, 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.
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.
Nutrition facts
Serving Size 1 serving
Calories 414
Calories from Fat 125 (30%)
% Daily Value*
21%Total Fat 14g
20%Saturated
Fat 4.1g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 6.5g
12%Cholesterol 37mg
18%Sodium 441mg
15%Potassium 534mg
13%Total
Carbohydrate 39g
11%Dietary
Fiber 2.7g
Sugars 2g
Sugar Alcohols 0g
65%Protein 33g