Fajitas with Beef Teriyaki

For the pico de gallo, halve the avocado, peel it and remove the stone. Dice the avocado and mix with the lime juice in a bowl. Wash the tomatoes and dice. Add to the avocado. Deseed the chillies and chopp finely. Peel the onions and chop finely. Stir the chillies, onions, chopped coriander leaves and Teriyaki marinade into the avocado tomato mixture. Cover and allow to stand for 2 hours at room temperature. Pat the steaks dry and cut into 1/2 cm thick strips across the fibre. Place the strips of meat in a shallow dish. Mix the Teriyaki marinade and lime juice and marinate the meat for 15 minutes covered. Turn the meat over once during the 15 minutes. Meanwhile, wrap the tortillas in aluminium foil and heat on the grill or in an oven heated to 160 degrees. Grill the strips of beef on the oiled Teppan Yaki for about 3 minutes or under a hot grill turning once.

For the fajitas, coat the tortillas with softened butter, fill with meat, pico de gallo and soured cream. Roll up. If you prefer, you can also serve the meat separately with salsa and tortillas.