LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/5727/
Quick Beef Fajitas with Pico de Gallo
Marinate steak overnight in lime juice and garlic, then chop up a zesty pico de gallo while the beef is on the grill. Be sure to slice steak against the grain for max tenderness.
Yield: 6 servings
Preparation Time: 25 min
Ingredients
| 1 1/2 |
pounds |
fresh boneless NY strip steak or flank steak
|
|
|
| 12 |
|
flour tortillas (6 inch diameter), warmed
|
|
|
|
|
|
Marinade: |
| 2 |
tablespoons |
fresh lime juice
|
|
|
| 2 |
teaspoons |
vegetable oil
|
|
|
| 2 |
teaspoons |
minced garlic
|
|
|
|
|
|
Pico de Gallo: |
| 1/2 |
cup |
seeded chopped tomato
|
|
|
| 1/2 |
cup |
diced zucchini
|
|
|
| 1/4 |
cup |
chopped fresh cilantro
|
|
|
| 1/4 |
cup |
prepared picante sauce or salsa
|
|
|
| 1 |
tablespoon |
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, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.
Photo and Recipe Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/5727/