FAJITAS WITH PICO DE GALLO

1 lb. top sirloin steak, or boneless beef top round, well-trimmed, 3/4 inch thick
2 Tbsp. fresh lime juice
2 large cloves garlic, crushed
2 tsp. vegetable oil
PICO DE GALLO:
1 cup tomatoes, seeded, chopped
1/2 cup zucchini, diced
1/4 cup fresh cilantro, chopped
1/4 cup prepared salsa
1 Tbsp. fresh lime juice
8 (6 inch) flour tortillas, warmed

Place beef steak in plastic bag; add lime juice, garlic, and oil, turning to coat. Close bag securely and marinate in refrigerator 20-30 minutes, turning once.

Meanwhile make Pico de Gallo. In medium bowl, combine tomatoes, zucchini, cilantro, salsa, and lime juice; mix well.

Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is about 2 inches from heat.

Broil 12-13 minutes (9-12 minutes for top sirloin steak) for medium-rare doneness, turning occasionally. Trim fat from steak; carve crosswise into very thin slices.

Serve beef in tortillas with Pico de Gallo.