Quick Beef Fajitas with Pico De Gallo
Ingredients icon 10 Ingredients
Servings icon Makes 6 servings
Time icon 25 minutes



Pico de Gallo:


  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.

Nutrition Information

Nutrition information per serving: 373 Calories; 121.5 kcal Calories from fat; 13.5 g 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;

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