Grilled Fajitas with Pico de Gallo |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a good recipe when youâre pressed for time. The beef doesnât need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal. Ingredients:
3 tablespoons lime juice, divided |
2 tablespoons canola oil |
2 garlic cloves, minced |
1 beef top sirloin steak (3/4 inch thick and 1 pound) |
3/4 cup diced zucchini |
3/4 cup chopped tomato |
1/3 cup picante sauce |
8 flour tortillas (8 inches), warmed |
Directions:
1. In a large resealable plastic bag, combine 2 tablespoons lime juice, oil and garlic; add steak. Seal bag and turn to coat; refrigerate for 30 minutes.
2. For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside.
3. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately. Yield: 4 servings.
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