quick beef fajitas with pico-de-gallo
- 1 beef Flank Steak (about 1-1/2 pounds)
- 8 medium flour tortillas, warmed
- 2 tablespoons fresh lime juice
- 2 teaspoons vegetable oil
- 2 large cloves garlic, minced
- PICO DE GALLO
- 1/2 cup chopped seede 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
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°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.
Cook's Tip: 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 information per serving: 455 calories; 16 g fat (5 g saturated fat; 6 g monounsaturated fat); 100 mg cholesterol; 578 mg sodium; 35 g carbohydrate; 1.9 g fiber; 41 g protein; 12.6 mg niacin; 0.9 mg vitamin B6; 2.0 mcg vitamin B12; 4.4 mg iron; 55.4 mcg selenium; 6.9 mg zinc; 144.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.