Grilled Fajitas With Pico De Gallo

1. 1

   In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes.

2. 2

   For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside.

3. 3

   Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0).

4. 4

   Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.