Quick Beef Fajitas with Pico De Gallo

Marinate Flank Steak overnight in lime juice and garlic, then chop up a zesty pico de gallo while the beef is on the grill. Be sure to slice steak against the grain for max tenderness.

  • 25
    min
  • 4
    SERVINGS
  • 455
    Cal
  • 41 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Quick Beef Fajitas with Pico De GalloFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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