Grilled Fajitas with Pico de Gallo Recipe

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Grilled Fajitas with Pico de Gallo Recipe
Grilled Fajitas with Pico de Gallo Recipe photo by Taste of Home
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Grilled Fajitas with Pico de Gallo Recipe

Read Reviews
3 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

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

Nutritional Facts

2 each: 518 calories, 19g fat (4g saturated fat), 63mg cholesterol, 635mg sodium, 56g carbohydrate (2g sugars, 1g fiber), 31g protein.

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

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sergio56 User ID: 5558674 208035
Reviewed Feb. 19, 2014

"pico de gallo is cilantro, tomato, onion, and some jalapeno or serrano pepper all diced up and mixed together in a bowl with a squeeze of lime juice.. NO ZUCCHINI"

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