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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix soy sauce and lime juice together. | 2. Pour over flank steak and marinate meat for 4-8 hours, turning meat over once. | 3. Grill the meat to medium rare or to your desired doneness. (With flank one shouldn't cook any longer than to a medium doneness.). | 4. Slice thinly at an angle against the grain. An electric knife works great for this job. | 5. Pico De Gallo: | 6. Add all the above ingredients in a small bowl. | 7. Stir lightly to mix. | 8. Cover and let stand at room temperature for 2 hours before serving. | 9. Once you have your meat cooked and tortillas warmed you are ready to assemble! | 10. Top tortilla with the desired amount of meat, some Pico de Gallo and a dollop of sour cream. Wrap and enjoy. | 11. Other taco or fajita type toppings can be added if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	2			2801.6064	0.0	149.6003	244.8006
soy sauce	2/3	cup		90.1	8.381	13.838	0.9690000000000001
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
flour tortilla	10		warmed	-	-	-	-
cream			sour	-	-	-	-
lettuce				-	-	-	-
cheese				-	-	-	-
avocado	1		diced	-	-	-	-
tomato	1		diced	22.14	4.7847	1.0824	0.24600000000000002
jalapeno pepper	1		diced	1.6312	0.3656	0.0512	0.0208
red onion	1/2	cup	minced	32.0	7.472	0.88	0.08
cilantro	1	tablespoon	minced	0.23	0.0367	0.0213	0.0052
lime juice	4 1/2	teaspoons		15.125	5.0941	0.2541	0.0424
teriyaki marinade	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.