2 lbs. flank or beef skirt steak
2/3 cup Kikkoman soy sauce
1/4 cup lime juice
10 flour tortillas warmed
Sour cream (optional)
pico de gallo (recipe follows)
Cut meat into 5-inch lengths and slice horizontally 1/4-inch thickness; place on a rimmed baking sheet. Stir together soy sauce and lime juice; pour over meat. Turn to coat and allow meat to marinate for 15 minutes. Grill over medium-high heat until desired doneness is reached. Cut into small pieces, if desired.
Pico de Gallo: Sir together 1 peeled, pitted and diced avocado, 1 chopped tomato, 1 seeded and diced jalapeno pepper, 1/2 cup minced red onion, 2 tbsp. Kikkoman Teriyaki Marinade Sauce, 4 1/2 tsp. lime juice and 1 tbsp. minced fresh cilantro.
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