Grilled Fajitas With Pico De Gallo

• 3 tablespoons lime juice, divided
• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 1 beef top sirloin steak (3/4 inch thick and 1 pound)
• 3/4 cup diced zucchini
• 3/4 cup chopped tomato
• 1/3 cup picante sauce
• 8 flour tortillas (8 inches), warmed

1. In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes.
2. For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside.
3. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.

lime juice, canola oil, garlic, beef, zucchini, tomato, picante sauce, flour tortillas

Taken from www.tasteofhome.com/recipes/grilled-fajitas-with-pico-de-gallo/ (may not work)