Ingredients
- 2 Each Mission 8” Pressed Tortillas (10410), warmed
- 1/2 cup Yuzu Kosho Marinated Skirt Steak see related recipe
- 1/2 cup Bell pepper and onions mix, warmed
- 1/2 Each Avocado, sliced
- As Needed Lime crema
- As Needed Cilantro
- As Needed Pico de gallo
- As Needed Lime wedges
Directions
- Prepare Yuzu Kosho Marinated Skirt Steak sub-recipe and let steak marinate at least 6 hours to overnight under refrigeration.
- Grill steak over medium-high heat on a grill on both sides until desired doneness. Let rest 5 minutes before slicing.
- Plate sliced skirt steak, bell peppers, avocado slices on serving plate along with crema, cilantro, pico de gallo and lime wedges as desired.
- Serve with warmed tortillas on the side.
Ingredients- 1/4 cup Yuzu Kosho, prepared
- 2 Tbsp(s) Yuzu extract
- 1/4 Each Yellow onion, small, sliced
- 1 tsp Garlic, minced
- 2 Tbsp(s) Rice vinegar
- 1/4 cup Olive oil
- 1 Tbsp(s) Granulated sugar
- 2 Tbsp(s) Sriracha
- 2 tsp Salt
- 1 1/2 lb. Skirt steak, trimmed
Directions
- Add yuzu kosho, yuzu extract, ¼ sliced onion, vinegar, oil, sugar, sriracha, salt together and whisk until combined.
- Add in trimmed skirt steak and coat evenly in marinade. Store under refrigeration in a non-reactive container for at least 6 hours up to overnight.
