Grilled Beef Fajitas with Pico de Gallo

Grilled Beef Fajitas with Pico del Gallo
  • Medium
  • 25 Minutes
  • Beef
  • Serves 6
  • Fajita
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 favourite toppings.

Ingredients

  • 1 cup (250 mL) zesty Italian salad dressing
  • 3 tablespoons (45 mL) Old El Paso™ fajita seasoning (from 35 g package)
  • 2 beef flank steaks (1 lb/500 g each)
  • 1 pkg (6-inch) Old El Paso™ flour tortillas medium, heated as directed on package
  • Toppings, if desired
  • Pico de gallo salsa
  • Shredded Monterey Jack cheese
  • Guacamole
  • Lime wedges

Preparation

  • In extra large 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.
  • Heat 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.
  • Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.
  • To Freeze: Freeze marinated steak in freezer plastic bag up to 1 month. Thaw in refrigerator overnight. Grill as directed.