Fajitas with Pico de Gallo

Fajitas with Pico de Gallo

Total preparation and cooking time: 45 minutes
Marinating time: 20 to 30 minutes

1 pound well-trimmed top sirloin, cut 3/4 inch thick
8 small flour tortillas
lime wedges (optional)
Cilantro sprigs (optional)

2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 large cloves, crushed

Pico de Gallo
1 cup seeded, chopped tomato
1/2 cup diced zucchini
1/4 cup chopped fresh cilantro
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice

Place beef steak in plastic bag; add marinade ingredients, turniing 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.

Makes 4 servings

Nutrition information per serving (top sirloin) 350 calories; 31 g protein; 32 g carbohydrate; 10 g fat; 479 mg sodium; 76 mg cholesterol; 0.0 mg niacin; 0.0 mg vitamin B6; 0.0 mcg vitamin B12; 0.0 mg iron; 0.0 mg zinc.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.

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