Quick Beef Fajitas with Pico de Gallo


Main Dish
Quick Beef Fajitas with Pico de Gallo

Primary Media

Shredded beef and pepper fajitas on an orange plate with pico de gallo in the background

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Recipe Data


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    Servings and Ingredients

    Serves 8
    ½ tsp. Hy-Vee ground cumin
    ½ tsp. Hy-Vee dried oregano
    ½ tsp. Hy-Vee garlic powder
    ⅛ tsp. Hy-Vee cayenne pepper
    3 tbsp. Hy-Vee Select extra-virgin olive oil
    ¼ c. fresh lime juice
    1 ½ lbs. flat iron steak, cut into thin strips
    8 Hy-Vee fajita-size flour tortillas
    ½ c. Hy-Vee shredded Mexican cheese blend
    1 ½ c. Hy-Vee prepared pico de gallo

    Things To Grab

    • Small bowl
    • Large resealable plastic bag
    • Charcoal or gas grill


    1. Combine cumin, oregano, garlic, cayenne, olive oil and lime juice in small bowl. Place steak strips in large resealable plastic bag and pour cumin mixture over steak. Seal bag and turn to coat; refrigerate 30 minutes.
    2. Preheat grill to medium-high. Carefully place steak strips across grill rack. Grill 3 to 5 minutes or until steak strips reach desired doneness. Serve in tortillas with cheese and pico de gallo.

    Nutrition facts


    313 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 61mg
    • Sodium: 480mg
    • Total Carbohydrates: 19g
    • Protein: 19g

    Recipe Source:

    Try-Foods International, Hy-Vee Seasons Back to School 2013.