Quick Fajitas With Pico De Gallo Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless beef top round, (well-trimmed), OR top sirloin steak, cut 3/4 inch thick
8 small: Flour tortillas,
Lime wedges, optional
Cilantro sprigs, optional
MARINADE
2 tbsp: Fresh lime juice,
2 tsp: Vegetable oil,
2 large: Garlic cloves, crushed
PICO DE GALLO
1 cup: Tomato, seeded and chopped
1/2 cup: Zucchini, diced
1/4 cup: Fresh cilantro, chopped
1/4 cup: Prepared picante sauce OR- salsa,
1 tbsp: Fresh lime juice,
Directions:
Cooking & preparation time: 45 min
1. Place beef steak in plastic bag; add marinade ingredients, turning
to coat. Close bag securely and marinate in refrigerator 20 to 30
minutes, turning once.
2. Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in
medium bowl, combine Pico de Gallo ingredients; mix well. 3.Remove
steak from marinade; discard marinade. Place steak on grid over
medium ash-covered coals. Grill top round steak, uncovered, 8 to 9
minutes (10 to 12 minutes for top sirloin steak) for medium-rare to
medium doneness, turning occasionally. During last 5 minutes, place
tortilla packet on outer edge of grid, turning occasionally.
4. Trim fat from steak; carve crosswise into very thin slices. Serve
beef in tortillas with Pico de Gallo. Garnish with lime and cilantro,
if desired.
Nutrition information per serving
458 calories
34 g protein
59 g carbohydrate 9 g total fat (3 g saturated fat)
7 mg iron
565 mg sodium
69 mg cholesterol
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
1. Place beef steak in plastic bag; add marinade ingredients, turning
to coat. Close bag securely and marinate in refrigerator 20 to 30
minutes, turning once.
2. Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in
medium bowl, combine Pico de Gallo ingredients; mix well. 3.Remove
steak from marinade; discard marinade. Place steak on grid over
medium ash-covered coals. Grill top round steak, uncovered, 8 to 9
minutes (10 to 12 minutes for top sirloin steak) for medium-rare to
medium doneness, turning occasionally. During last 5 minutes, place
tortilla packet on outer edge of grid, turning occasionally.
4. Trim fat from steak; carve crosswise into very thin slices. Serve
beef in tortillas with Pico de Gallo. Garnish with lime and cilantro,
if desired.
Nutrition information per serving
458 calories
34 g protein
59 g carbohydrate 9 g total fat (3 g saturated fat)
7 mg iron
565 mg sodium
69 mg cholesterol
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp