Shelly's Recipe

FAJITAS WITH PICO DE GALLO

Category: Sandwiches

Pico de Gallo
1 cup chopped seeded tomato
1/2 cup chopped zucchini
1/4 cup chopped fresh cilantro
1/4 cup salsa
1 tbsp fresh lime juice

Fajitas
1 lb well-trimmed boneless beef top round or top sirloin steak, 3/4 inch thick
2 tbsp fresh lime juice
2 tsp vegetable oil
2 large garlic cloves, crushed
8 (7-inch) flour tortillas, heated

1 cup chopped seeded tomato
1/2 cup chopped zucchini
1/4 cup chopped fresh cilantro
1/4 cup salsa
1 tbsp fresh lime juice
1 pound well-trimmed boneless beef top round or top sirloin steak, 3/4 inch thick
2 tbsp fresh lime juice
2 tsp vegetable oil
2 large garlic cloves, crushed
8 (7-inch) flour tortillas, heated

For the sauce, combine the tomato, zucchini, cilantro, salsa and lime juice in a bowl and mix well. Set aside.

For the fajitas, place the steak in a sealable plastic bag. Add a mixture of the lime juice, oil and garlic and seal tightly. Marinate in the refrigerator for 20 to 30 minutes, turning once.

Drain the steak, discarding the marinade. Arrange the steak on a rack in a broiler pan. Broil 2 to 3 inches from the heat source for 12 to 13 minutes for top round steak or 9 to 12 minutes for top sirloin steak for medium-rare, turning occasionally. Trim the fat from the steak. Cut crosswise into thin slices. Arrange the sliced beef in the center of the tortillas. Top with Pico de Gallo. Roll to enclose the filling. Serves 4