Grilled Beef Fajitas with Pico de Gallo
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Updated Jan 23, 2015
These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.
Grilled Beef Fajitas with Pico de Gallo
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- Prep Time 25 min
- Total 8 hr 30 min
- Servings 6
- Ingredients 8
Ingredients
Fajitas
- 1 bottle (8 oz) zesty Italian dressing
- 3 tablespoons fajita seasoning
- 2 beef flank steaks (1 lb each)
- 12 tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), heated as directed on package
Toppings, if desired
- Pico de gallo salsa
- Shredded Monterey Jack cheese
- Guacamole
- Lime wedges
Instructions
-
Step1In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
-
Step2Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
-
Step3Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.
Nutrition
480
Calories
20g
Total Fat
37g
Protein
34g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Total Fat
- 20g
- 0%
- Saturated Fat
- 4g
- 0%
- Sodium
- 1730mg
- 0%
- Total Carbohydrate
- 34g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 4 1/2 Very Lean Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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