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Quick Fajitas with Pico de Gallo
Tasty fajitas fast. |
Prep: 10 minutes
Cook: 35 minutes
Servings: Serves 4
| 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) |
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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. |
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Wrap tortillas securely in heavy-duty aluminum foil. |
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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. |
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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. |
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During last 5 minutes of cooking steak, place tortilla packet on outer edge of grid, turning occasionally. |
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Trim fat from steak. Carve crosswise into very thin slices. |
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Serve beef in tortillas with Pico de Gallo. Garnish with lime wedges and cilantro sprigs if desired. |
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| Other condiments can include shredded cheese, sour cream and guacamole. |
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| Skirt steak/fajita meat can be substituted for the round or sirloin. |
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| Need help with this recipe? Go to:
Grilling,
Using a Meat Thermometer |
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