Shoyu Marinated Flank Steak

Barbara Lance - Your Personal Chef

Makes 4-6 Servings.

Ingredients:
1-1/2 ~ 2lbs. Flank steak trimmed
1/4 c. Pietro Shoyu Dressing & Marinade

Directions:
Place steak and marinade in Ziploc bag, seal and marinate overnight in refrigerator. When you are ready to grill, take the steak out of the refrigerator and let it come as close to room temperature as possible.

Meanwhile, prepare the accompaniments:
4-6 Flour or corn
8 oz. Grated Monterey Jack Cheese
  Guacamole:
3 Ripe avocados
1 cup Tomatoes, diced
1/4 c. Green onion, sliced thinly
1-2 Cloves fresh garlic, finely chopped
Juice of 1 fresh lime
Salt and pepper to taste
4 T. Cilantro, chopped (optional)

Mash avocados, add green onion and garlic. Add half of lime juice, salt and pepper, taste and if desired, add remaining lime juice and adjust seasoning.

Grill steak over med-high heat about 4-5 minutes on each side of desired doneness, or until meat thermometer inserted reads 155 degrees. Let rest, covered, for 5 minutes before slicing. Slice thinly on the diagonal. Warm the tortillas. Assemble each serving on a tortilla with a few slices of steak, topped with cheese, guacamole and cilantro.