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Grilled Beef Fajitas with Pico de Gallo
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Prep Time:
25 minutes
Total Time:
8 hours 30 minutes
Easy beef fajitas marinated in zesty Italian dressing, perfect for a flavorful twist on taco night. Top with pico de gallo and your favorite fixings.
Ingredients:
  • 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
  • Pico de gallo salsa
  • Shredded Monterey Jack cheese
  • Guacamole
  • Lime wedges
Instructions:
  • In a 2-gallon resealable freezer bag, combine the dressing and fajita seasoning. Add the beef, seal the bag, and massage to ensure the beef is evenly coated. Refrigerate for 8 hours, turning the bag occasionally, but not exceeding 24 hours.
  • Preheat gas or charcoal grill. Take beef out of marinade and discard it. Grill beef over medium heat, turning once, for 17 to 20 minutes until cooked to your preference. Transfer beef to cutting board or plate; cover with foil and let it rest for 5 minutes before serving.
  • Thinly slice beef against the grain; serve with warm tortillas, salsa, cheese, guacamole, and lime.

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