Mexican Pepper Steak

Name: Mexican Pepper Steak
Yield: Yield: 6 to 8 servings
Ingredients: 2 pounds skirt steak; Juice of 3 fresh lemons; 2 tablespoons garlic (finely chopped); 1/2 cup Kikkoman Less Sodium Soy Sauce; 1/4 teaspoon black pepper; 1/4 cup olive or vegetable oil; 1 fresh jalapeño pepper (sliced thinly); 1/2 cup fresh cilantro (chopped); 1 head Mexican or green cabbage, finely shredded; 2 tomatoes, chopped; Small flour tortillas

Yield

Yield: 6 to 8 servings

kikkoman products used:

Less Sodium Soy Sauce

ingredients

2 pounds skirt steak

Juice of 3 fresh lemons

2 tablespoons garlic (finely chopped)

1/2 cup Kikkoman Less Sodium Soy Sauce

1/4 teaspoon black pepper

1/4 cup olive or vegetable oil

1 fresh jalapeño pepper (sliced thinly)

1/2 cup fresh cilantro (chopped)

1 head Mexican or green cabbage, finely shredded

2 tomatoes, chopped

Small flour tortillas

directions

Combine first 8 ingredients in a covered plastic container. Shake to mix well and refrigerate overnight.
Grill steak over medium-high heat for 12-15 minutes. Remove from grill and let set for 5 minutes.
Slice across the grain (thinly).
Serve in tortilla with cabbage and tomatoes.
*Can also be served with lettuce, cheese, salsa, sour cream, or on a bed of rice.

Recipe submitted by Serene Wolters, Glendale, AZ, Winner of the 2005 Best of the Base Recipe Contest.

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