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Beef Fajitas With Pico de Gallo




Source of Recipe


Southern Living, MARCH 2004






Recipe Introduction


Bottled Italian dressing provides a simple, flavorful marinade for these grilled flank steak-filled fajitas. Use store-bought pico de gallo or make your own ahead of time.






List of Ingredients



• 1 (8-ounce) bottle zesty Italian dressing
  
• 3 tablespoons fajita seasoning
  
• 2 (1-pound) flank steaks
  
• 12 (6-inch) flour tortillas, warmed
  
• Shredded Cheddar cheese
  
• Pico de Gallo*
  
• Garnishes: lime wedges, fresh cilantro sprigs
  






Instructions



1. Combine Italian dressing and fajita seasoning in a shallow dish or zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
   
2. Preheat a two-sided contact indoor electric grill according to manufacturer's instructions on HIGH. Place steaks on grill rack, close lid, and grill 10 minutes (medium-rare) or to desired degree of doneness. Remove steaks, and let stand 5 minutes.
   
3. Cut steaks diagonally across the grain into very thin slices, and serve with tortillas, cheese, and Pico de Gallo. Garnish, if desired.
   






Final Comments


Yield: Makes 6 servings

Note: When using an outdoor gas or charcoal grill, grill steaks, covered with grill lid, over medium-high heat (350° to 400°) for 8 minutes. Turn and grill 5 more minutes or to desired degree of doneness. Proceed as directed. For testing purposes only, we used McCormick Fajita Seasoning.

Pico de Gallo

1 pint grape tomatoes, chopped*
1 green bell pepper, chopped
1 red bell pepper, chopped
1 avocado, peeled and chopped
1/2 medium-size red onion, chopped
1/2 cup chopped fresh cilantro
1 garlic clove, pressed
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon grated lime rind
1/4 cup fresh lime juice

Stir together all ingredients; cover and chill 1 hour.

*2 large tomatoes, chopped, may be substituted.

Yield: Makes about 3 cups