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.
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Units: US | Metric
Pico de Gallo
- 1Mix soy sauce and lime juice together.
- 2Pour over flank steak and marinate meat for 4-8 hours, turning meat over once.
- 3Grill the meat to medium rare or to your desired doneness. (With flank one shouldn't cook any longer than to a medium doneness.).
- 4Slice thinly at an angle against the grain. An electric knife works great for this job.
- 5Pico De Gallo:.
- 6Add all the above ingredients in a small bowl.
- 7Stir lightly to mix.
- 8Cover and let stand at room temperature for 2 hours before serving.
- 9Once you have your meat cooked and tortillas warmed you are ready to assemble!
- 10Top tortilla with the desired amount of meat, some Pico de Gallo and a dollop of sour cream. Wrap and enjoy.
- 11Other taco or fajita type toppings can be added if desired.
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Nutritional Facts for Grilled Beef Fajitas With Avocado Pico De Gallo
Serving Size: 1 (242 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 552.6
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 7.4 g
- Cholesterol 77.0 mg
- Sodium 2420.6 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 4.6 g
- Sugars 3.9 g
- Protein 50.5 g