Grilled Beef Fajitas with Pico de Gallo

Prep 25 min
Total 8 hr 30 min
Servings 6

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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. ...MORE + LESS -

Ingredients

Fajitas

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

Steps

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1

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.
2

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.
3

Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.
4

To Freeze: Freeze marinated steak in freezer plastic bag up to 1 month. Thaw in refrigerator overnight. Grill as directed.