Pico de Gallo:
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.
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.
Nutrition information per serving: 373 Calories; 121.5 Calories from fat; 13.5g Total Fat (4.5 g Saturated Fat; 0.7 g Trans Fat; 2.6 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat;) 68 mg Cholesterol; 548 mg Sodium; 32 g Total Carbohydrate; 2.4 g Dietary Fiber; 29 g Protein; 3.8 mg Iron; 444 mg Potassium; 9.1 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.6 mg Zinc; 38.8 mcg Selenium; 97.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.