Ingredients
2 pounds of flank steak or skirt steak
The juice of 1 orange
The juice of 2 limes
1/4 cup of light beer
2 tablespoons of Kikkoman Soy Sauce
2 tablespoons of vegetable oil
Fresh ground pepper to taste
1 large white onion sliced optional
Vegetable oil to brush the grill before grilling
TO SERVE:
Corn tortillas
Guacamole
Salsa
Lime wedges
Grilled green onions and nopales or a salad of your choice.
Instructions
Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!
Notes
• There’s no salt in this recipe as the Soy Sauce — besides being a flavor enhancer — takes the place of salt. By using 1/2 tsp. of Kikkoman Soy Sauce in place of 1/2 tsp. of regular table salt in your recipes you will reduce the sodium content of the recipe by 1000mg. Of course, you can still add salt if your taste desires it. For more recipes using Kikkoman Soy Sauce, visit Kikkoman Sabor.
• This recipe is my own, and I hope you enjoy it. It is best to enjoy a cut of roast meat that is freshly cooked and served while still smoking.
Source: mexicoinmykitchen.com
