Skirt Steak Soft Tacos

Created by Culinary Director Jeff Young.

– Serves 4 –

1 lb. skirt steak
3 cloves garlic, minced
¼ cup Ponzu sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. rice vinegar
1 Tbsp. olive oil
2 Tbsp. butter
½ onion, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
8 medium mushrooms, sliced
8 tortillas either flour or corn
1 cup sharp cheddar, grated
Salsa of your choice

Method of Preparation:
Marinate the skirt steak with garlic, Ponzu, Worcestershire, rice vinegar and olive oil for 3 hours or overnight. Put the butter in a large sauté pan and heat to medium. Add the onion, pepper, garlic and mushrooms and cook until lightly caramelized. Remove from pan and keep warm. Remove steak from marinade and sauté in pan for 4 minutes each side or until desired doneness. Remove and let rest for 5 minutes, then slice into thin strips across the grain. Microwave tortillas for one minute or until hot. Then, assemble to your liking. Serve with refried black beans and Spanish rice. Enjoy with a glass of Estate Cabernet Franc.