Grilled Beef Fajitas With Avocado Pico De Gallo

“My husband found this recipe in a Kikkoman ad and we have now made it several times. It's quick and easy to cook and very tasty. The marinating and making the Pico de Gallo can be done ahead of time, leaving just the cooking of the meat which only takes a few minutes. The cook time will vary depending on how thick your meat is, grill heat, etc. but I wouldn't cook the meat past a med. doneness. The Pico de Gallo served with this is a must.”
READY IN:
42mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix soy sauce and lime juice together.
  2. Pour over flank steak and marinate meat for 4-8 hours, turning meat over once.
  3. Grill the meat to medium rare or to your desired doneness. (With flank one shouldn't cook any longer than to a medium doneness.).
  4. Slice thinly at an angle against the grain. An electric knife works great for this job.
  5. Pico De Gallo:
  6. Add all the above ingredients in a small bowl.
  7. Stir lightly to mix.
  8. Cover and let stand at room temperature for 2 hours before serving.
  9. Once you have your meat cooked and tortillas warmed you are ready to assemble!
  10. Top tortilla with the desired amount of meat, some Pico de Gallo and a dollop of sour cream. Wrap and enjoy.
  11. Other taco or fajita type toppings can be added if desired.

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