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Quick Beef Fajitas with Pico de Gallo

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Tex-Mex Bean Salad

Taco Soup

Fresh Fruit and Custard Tart

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 4 servings

Ingredients

1 beef flank steak (about 1-1/2 pounds)

8 medium flour tortillas, warmed

Marinade:

2 Tbs fresh lime juice

2 tsp vegetable oil

2 cloves garlic, chopped

Pico de Gallo:

1/2 cup chopped seeded tomato

1/2 cup diced courgettes

1/4 chopped fresh cilantro

1/4 cup prepared picante sauce or salsa

1 Tbs fresh lime juice

Directions

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Combine Pico de Gallo ingredients in medium bowl.

Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare to medium doneness, turning once.

Nutrition facts

Serving Size 1 serving
Calories 414
Calories from Fat 125 (30%)
% Daily Value*
21%Total Fat 14g
20%Saturated Fat 4.1g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 6.5g
12%Cholesterol 37mg
18%Sodium 441mg
15%Potassium 534mg
13%Total Carbohydrate 39g
11%Dietary Fiber 2.7g
Sugars 2g
Sugar Alcohols 0g
65%Protein 33g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.