Teriyaki Marinated Braveheart® Skirt Steak Tacos
Teriyaki Marinated Braveheart® Skirt Steak Tacos
Directions
- Clean and portion the skirt steak and get it into the teriyaki marinade for at least 3-4 hours.
- Combine the cabbage, diced scallion, julienned jalapeno, and rough chop cilantro into a mixing bowl – reserve.
- Squeeze the limes and combine with chimichurri.
- Slice the avocado into thin slices for the top of the taco.
- Combine the slaw mixture with the chimichurri – reserve.
- Grill skirt steak on a very high temp fire grill and slice against grain.
- Heat up tortillas over open flame and place steak equally on to each one.
- Place the dressed slaw on top. Place avocado and cotija cheese on top for garnish. Drizzle with a little extra chimichurri. Garnish with lime wedges.
Ingredients
- 3 ea Contigo® Tortilla(s), Flour 6-inch
- 8 to 9 oz Braveheart® Inside Skirt Steak
- 1/2 cup Asian Pride® Teriyaki Sauce
- 1/2 cup Peak Fresh Produce® Cabbage, shredded
- 2 Peak Fresh Produce® Lime(s)
- 1 piece Peak Fresh Produce® Onion(s), Green
- 1 tbsp Peak Fresh Produce® Cilantro
- 1/4 Peak Fresh Produce® Avocado
- 1 tbsp Peak Fresh Produce® Jalapeño Pepper(s)
- 2 tbsp Contigo Cotija Cheese
- 3 tbsp Contigo® Chimichurri Sauce
- Peak Fresh Produce® Lime(s), for garnish
- salt and pepper, to taste
