Quick Steak Fajitas With Pico De Gallo
Ingredients
- 1 lb well-trimmed boneless beef top round steaks, cut 3/4 inch thick or 1 lb top sirloin steak
- 8 small flour tortillas
- lime wedge, (optional)
- cilantro stem, fresh, (optional)
- 2 tablespoons lime juice, fresh
- 2 teaspoons vegetable oil
- 2 garlic cloves, crushed
- 1 cup seeded chopped tomato
- 12 cup zucchini, diced
- 14 cup cilantro, fresh, chopped
- 14 cup prepared picante sauce, or 14 cup salsa
- 1 tablespoon lime juice, fresh
Directions
Place beef steak in plastic bag; add marinade ingredients, turning to coat.Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once.
Wrap tortillas securely in heavy-duty aluminum foil.
Meanwhile in medium bowl, combine Pico de Gallo ingredients, mixing well.
Remove steak from marinade; discard marinade.
Place steak on grid over medium, ash-covered coals.
Grill steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium rare to medium doneness, turning occasionally.
During last 5 minutes, 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.