Grilled Fajitas with Pico de Gallo

Directions

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 135°; medium, 140°; medium-well, 145°).
4. Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.