Cut steaks crosswise into 4 to 5-inch lengths. Split thicker pieces in half to be about 1/8 to 1/4-inch thickness. Place pieces in large shallow pan. Combine 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 1 medium avocado in half; discard seed and peel. Dice avocado, 1 medium tomato and 1 whole jalapeño pepper. Place in bowl. Stir in 1/2 cup minced red onion, 1 tablespoon minced fresh cilantro, 2 tablespoon Kikkoman Teriyaki Marinade & Sauce and 4-1/2 teaspoons lime juice. Cover and let stand at room temperature 2 hours before serving.