Quick Beef Fajitas with Pico De Gallo

Marinate Flank 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.

Ingredients

• 1 beef Flank Steak (about 1-1/2 pounds)
• 12 flour tortillas (6-inch diameter), warmed

• 2 tablespoons fresh lime juice
• 2 teaspoons vegetable oil
• 2 teaspoons minced garlic

• 1/2 cup seeded chopped tomato
• 1/2 cup diced zucchini
• 1/4 chopped fresh cilantro
• 1/4 cup prepared picante sauce or salsa
• 1 tablespoon fresh lime juice

Instructions

1. Combine marinade ingredients in small bowl. Place beef Flank 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.

2. Combine Pico de Gallo ingredients in medium bowl.

3. 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.