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.

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

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

1. In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
4. Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.

Nutrition Facts

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