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Beef Fajitas With Pico De Gallo
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- #38369
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 bottle (8 ounce size) zesty Italian salad dressing
3 tablespoons fajita seasoning
2 (1-pound each) flank steaks
12 (6-inch size) flour tortillas, warmed
shredded cheddar cheese
Garnishes: lime wedges, fresh cilantro sprigs
Pico de Gallo
2 large 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 clove garlic, pressed
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon grated lime rind
1/4 cup fresh lime juice
directions
Combine the Italian dressing and fajita seasoning in a shallow dish or zip-top freezer bag, add steak. Cover or seal, and chill 8 hours, turning occasionally. Remove steak from marinade, discard marinade.
Preheat grill according to manufacturer's instructions. Place steaks on food grate, close lid, and grill 10 minutes (medium rare) or to desired degree of doneness. Remove steaks, and let stand 5 minutes.
Slice the steaks diagonally across the grain into very thin slices, and serve with tortillas, cheese, and Pico de Gallo. Garnish, as desired.
Pico de Gallo: Combine all ingredients, cover and chill for 1 hour.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 16, 2013
I am some what of a pico de gallo expert, but have never put avocado in my recipe. I loved it! For those that like a bit more heat - you might try adding a habanero pepper. Very Tasty!