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Grilled Fajitas with Pico de Gallo

 Grilled Fajitas with Pico de Gallo
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.
4 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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


  • 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.

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Grilled Fajitas with Pico de Gallo (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.