Home Cooks > Recipes > Mexican Pepper Steak
Yield: Yield: 6 to 8 servings 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
Recipe submitted by Serene Wolters, Glendale, AZ, Winner of the 2005 Best of the Base Recipe Contest.
- 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.