Quick Beef Fajitas with Pico De Gallo

Main Ingredient: Black Canyon® Angus Beef Flank Steak
Servings: 6

Recipe

Ingredients

1 Black Canyon® Angus 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 and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  1. Combine Pico de Gallo ingredients in medium bowl.
  1. 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

Beef Outside Skirt Steak (1-1/2 pounds) may be substituted for beef flank steak. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

 

Nutritional Information

Nutrition information per serving: 373 Calories; 14 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 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, Selenium, and Choline; and a good source of Potassium.