YIELD: 24 SERVINGS
9 lbs. beef skirt, top round or flank steak (¾" thick)
2 cups soy sauce
1⅔ cups lime juice
8 oz. onions, chopped
1½ oz. garlic, minced
2 Tbsps. red pepper flakes
72 flour tortillas (6-inch)
1. Slice beef across the grain into long, thin strips (about ⅛" thick). In a hotel pan, combine soy sauce, lime juice, chopped onions, garlic and pepper flakes; add meat strips. Cover and refrigerate at least 20 minutes or up to 24 hours. Drain and discard marinade.
2. Have condiments ready at prep area.
3. For each serving, to order: Grill 6 oz. beef. Warm 3 tortillas. Serve beef on sizzle platter; accompany with tortillas and toppings.
Recipe and photo: Kikkoman International