Quick Fajitas with Pico de Gallo Tex-Mex & Southwest
Be the first to rate this recipe!
- 1 lb. beef top round or top sirloin steak, cut 3/4-inch thick
- 3 Tbsp. fresh lime juice, separated
- 2 tsp. vegetable oil
- 2 large cloves garlic, crushed
- 1 cup tomato, seeded and chopped
- 1/2 cup zucchini, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup prepared salsa
- 8 small flour tortillas
- lime wedges (optional)
- cilantro sprigs (optional)
Place steak in sealable plastic bag. Add 2 Tbsp. of the lime juice, vegetable oil and crushed garlic. Close bag securely. Turn to coat steak. Marinate in refrigerator 20-30 minutes, turning once.
Wrap tortillas securely in heavy-duty aluminum foil.
In medium bowl make Pico de Gallo by combining tomato, zucchini, chopped cilantro, salsa and remaining 1 Tbsp. lime juice. Mix well and set aside.
Remove steak from marinade. Discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8-9 minutes (10-12 minutes for top sirloin steak) for medium-rare to medium doneness, turning once.
During last 5 minutes of cooking steak, place tortilla packet on outer edge of grid, turning occasionally.
Trim fat from steak. Carve crosswise into very thin slices.
Serve beef in tortillas with Pico de Gallo. Garnish with lime wedges and cilantro sprigs if desired.
Other condiments can include shredded cheese, sour cream and guacamole.
Tips from Our Cook
Skirt steak/fajita meat can be substituted for the round or sirloin.
Nutrition Info per serving: (1 serving, 7.5 oz.) 305 calories; 7 g fat (1 g saturated fat; 2 g monounsaturated fat); 59 mg cholesterol; 165 mg sodium; 33 g carbohydrate; 3 g fiber; 27 g protein; 3 mg niacin; 0.3 mg vitamin B6; 1.8 mcg vitamin B12; 2.7 mg iron; 21.9 mcg selenium; 3.2 mg zinc.