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Quick
Fajitas with Pico de Gallo
Total
Preparation and Cooking Time: 45 minutes
Marinating Time: 20 to 30 minutes |
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1
pound well-trimmed top sirloin,
(cut 3/4 inch thick)
8 small flour tortillas
lime wedges, Cilantro sprigs (optional)
Marinade
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 large cloves, crushed
Pico
de Gallo
1 cup seeded, chopped tomato
½ cup diced zucchini
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
¼ cup prepared picante sauce or salsa
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Directions
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Place
beef steak in plastic bag; add marinade ingredients, turning to coat.
Close bag securely and marinate in refrigerator 20 to 30 minutes,
turning once. Wrap tortillas securely in heavy-duty aluminum foil.
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Meanwhile
in medium bowl, combine Pico de Gallo ingredients, mixing well.
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Remove
steak from marinade; discard marinade. Place steak on grid over
medium, ash covered coals. Grill steak, uncovered, 8 to 9 minutes (10
to 12 minutes for top sirloin steak) for medium rare to medium
doneness, turning occasionally. During last 5 minutes, place tortilla
packet on outer edge of grid, turning occasionally.
- Trim
fat from steak; carve crosswise into very thin slices. Serve beef in
tortillas with Pico de Gallo.
Makes
4 Servings. Nutrition Information per serving (top sirloin): 350 calories;
31 g protein; 32 g carbohydrate; 10 g fat; 479 mg sodium; 76 mg
cholesterol.
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