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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Steak Fajitas with Pico De Gallo STEAK FAJITAS WITH PICO DE GALLO Ingredients Directions Notes and variations Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 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 Fajita: 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) Directions 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. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. Nutrition Facts Calories: 390 Total Fat: 13g % Calories from fat: 30% Protein: 22g Carbohydrate: 45g Cholesterol: 39mg Sodium: 495mg

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