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Recipe: Beef Fajitas With Pica De Gallo
Similar Categories: Beef, Fajitas, Pica, Gallo
Prep: 5 min., Chill: 8 hrs., Grill: 10 min., Stand: 5 min.
1 (8-ounce) bottle zesty Italian dressing
3 tablespoons fajita seasoning
2 (1-pound) flank steaks
12 (6-inch) flour tortillas, warmed
Shredded Cheddar cheese
Pico de Gallo
Garnishes: lime wedges, fresh cilantro sprigs
COMBINE 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 ing marinade.
PREHEAT a two-sided contact indoor electric grill according to
manufacturer's instructions on HIGH. 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.
CUT steaks diagonally across the grain into very thin slices, and serve with
tortillas, cheese, and Pico de Gallo. Gar nish, if desired.
MAKES 6 servings.
Pico de Gallo:
Prep: 25 min., Chill: 1 hr.
1 pint grape 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 garlic clove, pressed
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon grated lime rind
1/4 cup fresh lime juice
STIR together all ingredients; cover and chillI hour.
MAKES about 3 cups.
*Substitute 2 large tomatoes, chopped, if desired.
1 (8-ounce) bottle zesty Italian dressing
3 tablespoons fajita seasoning
2 (1-pound) flank steaks
12 (6-inch) flour tortillas, warmed
Shredded Cheddar cheese
Pico de Gallo
Garnishes: lime wedges, fresh cilantro sprigs
COMBINE 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 ing marinade.
PREHEAT a two-sided contact indoor electric grill according to
manufacturer's instructions on HIGH. 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.
CUT steaks diagonally across the grain into very thin slices, and serve with
tortillas, cheese, and Pico de Gallo. Gar nish, if desired.
MAKES 6 servings.
Pico de Gallo:
Prep: 25 min., Chill: 1 hr.
1 pint grape 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 garlic clove, pressed
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon grated lime rind
1/4 cup fresh lime juice
STIR together all ingredients; cover and chillI hour.
MAKES about 3 cups.
*Substitute 2 large tomatoes, chopped, if desired.
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