Barbecue beef fajitas with pico de gallo
MAKES 6 SERVINGS
Steak
1-1/2 pounds beef skirt steak
1/2 cup lime juice
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, peeled and minced
1/2 cup prepared picante sauce
Pico de gallo
1/2 cup chopped scallions
1/2 tablespoon corn oil
1 serrano pepper, chopped
1 (10-ounce) can diced tomatoes with chilies
Juice of 1 large lime
Salt and pepper to taste
Flour tortillas
Optional garnishes:
Chopped onions
Guacamole
Sour cream
To prepare steak: Slice steaks crosswise into 4-inch pieces. Place steak in a self-sealing plastic bag and add lime juice, vegetable oil, salt, pepper, garlic and picante sauce. Marinate in refrigerator for 2 to 3 hours or overnight.
To prepare pico de gallo: At least 1 hour before serving, combine scallions, oil, serrano pepper, canned tomatoes, lime juice, salt and pepper to taste in a medium bowl. Cover and set aside at room temperature so flavors will develop.
Remove steak from marinade and discard marinade. Broil steak over hot coals until they reach desired doneness (5 minutes per side for medium). Remove meat from grill and slice into thin strips. Serve on warm flour tortillas with pico de gallo and chopped onion, guacamole and sour cream, if desired.
Roz Collesi, Des Plaines