Recipe - Fajita Marinade

4 cup Light soy sauce (the dark,
imported chinese kind is
too strong)
1 cup Packed brown sugar
1 teaspoon Each: garlic and onion
powder
8 tablespoon ( One half cup) fresh lemon juice
4 teaspoon Ground ginger
1 Skirt steak (about 3/4inch
thick) for each of 3 guests
(4 to 6ounce portions)
Warm flour tortillas
Prepared pico de gallo or
picante sauce

Combine soy sauce, brown sugar, garlic and onion powders, lemon juice and
ginger in jar; shake to mix well and dissolve sugar. Let marinade stand in
sealed jar overnight. Reserve about 1 cup. Pour remainder over beef and
marinate, covered, 2 hours or overnight in refrigerator. Remove beef from
marinade and grill over very hot coals for a short time; it should take
only about 10 minutes per steak if meat is 3/4inch thick or less. Brush
meat with reserved marinade two or three times while cooking. Chop meat
with a cleaver into bitesize pieces. Fold into warm flour tortillas and
serve with pico de gallo. Makes about 1 quart marinade. FromThe Food
Chronicles, the best recipes of 30 years of the Houston Chronicle Food
section compiled by Food editor Ann Criswell.

Notes: As a food safety precaution, do not reuse liquid in which meat has
been marinated. The secret to tender fajitas is a hot fire and short
cooking time. Meat should be no more than 3/4inch thick. Flank steak,
boneless sirloin, tenderized round steak, or boneless chicken breasts or
chunks may be substituted for skirt steak. Houston Chronicle, May, 1997

By Lou Parris lbparris@earthlink.net on May 13, 1997

Recipe by: Food Chronicles (Houston Chronicle) Posted to MCRecipe Digest
V1 #620 by Lou Parris lbparris@earthlink.net on May 26, 1997