Recipe: Steak Fajitas with Pico De Gallo

Steak Fajitas with Pico De Gallo
Yield: 6 fajitas

Pico De Gallo:
3 tomatoes, red ripe, chopped
4 green onions, chopped
2 Tbsp (5g) cilantro, chopped
2 Tbsp (30mL) lemon juice
1 jalapeno chile pepper, finely chopped

Fajitas:
1 pound (455g) flank steak, uncooked
1 tsp (2g) cumin
1 tsp (4g) garlic powder
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/8 tsp (1g) black pepper
6 flour tortillas, (10-inch diameter)

Prepare Pico De Gallo: Combine tomatoes, green onions, cilantro, lemon juice and jalapeno in a small bowl. Gently mix together. Set aside. Preheat grill or broiler. Sprinkle both sides of steak with cumin, garlic powder, salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. While steak is cooking, wrap tortillas in foil and place on grill to heat. Assemble fajita by laying beef strips in the center of each tortilla and top with Pico De Gallo.