Quick Beef Fajitas with Pico De Gallo


  • 1 ½ lb beef Flank Steak
  • 12 flour tortillas (6-inch diameter), warmed
  • Marinade
  • 2 tbsp fresh lime juice
  • 2 tsp vegetable oil
  • 2 tsp minced garlic
  • Pico de Gallo
  • ½ cup seeded chopped tomato
  • ½ cup diced zucchini
  • ¼ cup fresh cilantro
  • ¼ cup prepared picante sauce or salsa
  • 1 tbsp fresh lime juice


  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 Facts

Serving Size: 96 grams
Serves: 4
Amount Per Serving
Calories: 189
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 29mg 10%
Sodium: 325mg 14%
Total Carbohydrate: 19g 7%
Dietary Fiber: 1g 4%
Sugars: 1g 3%
Protein: 12g 24%