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Grilled Fajitas with Pico de Gallo Recipe

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This is a good recipe when you’re pressed for time. The beef doesn’t 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.

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Grilled Fajitas with Pico de Gallo Recipe

Prep: 15 min. + marinating Grill: 15 min.

Yield: 4 Servings

15 15 30

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

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.
For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside.
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°).
Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately. Yield: 4 servings.

Originally published as Grilled Fajitas with Pico de Gallo in Country June/July 2006, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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