|
2 lb |
beef skirt steaks |
0.9 kg |
|
2/3 cup |
Kikkoman Soy Sauce |
160 ml |
|
1/4 cup |
lime juice |
60 ml |
|
10 |
flour tortillas |
10 |
|
|
butter or margarine, softened |
|
|
|
Pico de Gallo* |
|
|
|
Dairy sour cream |
|
Pico de Gallo
|
1 |
avocado, medium sized |
1 |
|
1 |
tomato, medium sized |
1 |
|
1 |
jalapeno pepper |
1 |
|
1/2 cup |
red onion, minched |
120 ml |
|
1 tbsp |
fresh cilantro, minced |
15 ml |
|
2 tbsp |
Kikkoman Teriyaki Marinade & Sauce |
30 ml |
|
4-1/2 tsp |
lime juice |
22 ml |
Directions
- Cut steaks crosswise into 4 to 5-inch lengths. Split thicker pieces in half to 1/8 to 1/4-inch thickeness. Place pieces in large shallow pan.
- Combine Kikkoman Soy Sauce and lime juice; pour over meat, turning pieces over to coat well. Marinate 15 minutes; turn pieces over once.
- Meanwhile, wrap tortillas in aluminum foil.
- Grill meat about 4 inches from hot mesquite or regular charcoal 3 minutes for medium-rare, or to desired degree of doneness.
- Heat tortillas on grill or in 325ºF oven until warm.
- To assemble fajita: spread tortilla with butter and wrap around desired amount of grilled meat, Pico de Gallo and sour cream. Or serve meat, salsa and tortillas separately.
Pico de Gallo
- Cut avocado in half; discard seed and peel. Dice avocado, tomato and jalapeno pepper. Place in bowl.
- Stir in red onion, cilantro, Kikkoman Teriyaki Marinade & Sauce and lime juice.
- Cover and let stand at room temperature 2 hours before serving.
Recipe courtesy of Kikkoman
Click here to download as a pdf file
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