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Source: America's Favorite Food Associations

Quick Fajitas with Pico de Gallo
Jazz up your night with this favorite.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
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1 pound boneless beef top round steak, well-trimmed
8 small flour tortillas
lime, wedges, optional
2 teaspoons Crisco® Vegetable Oil
2 large cloves garlic, crushed
1 cup tomato, seeded, chopped
1/2 cup zucchini, diced
cilantro, sprigs, optional or 1/4 cup cilantro, chopped, fresh
1/4 cup salsa, prepared
2 tablespoons lime juice or 1 tablespoon lime juice




Place beef steak in plastic bag; add 2 tablespoons lime juice, oil and crushed garlic, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once. Wrap tortillas securely in heavy-duty aluminum foil.

Meanwhile in medium bowl, combine chopped tomato, zucchini, cilantro, salsa and 1 tablespoon lime juice, mixing well.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill steak, uncovered, 8 to 9 minutes for medium rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally.

Trim fat from steak; carve crosswise into very thin slices. Serve beef in tortillas with Pico de Gallo.





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