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Fajita Marinade




Source of Recipe


Ginger~EDC 01~Houston Chronicle Food


List of Ingredients




4 C Light Soy Sauce
1 C Packed Brown Sugar
1 Tsp Garlic Powder
1 Tsp Onion Powder
8 Tbsp Fresh Lime Or Lemon Juice -- Your Choice
4 Tsp Ground Ginger
1 Lb Skirt Steak
Warm Flour Tortillas
Prepared Pico De Gallo Or Picante Sauce








Recipe



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 3/4-inch thick or less. Brush meat with reserved marinade two or three times while cooking. Chop meat with a cleaver into bite-size pieces. Fold into warm flour tortillas and serve with pico de gallo.

Makes about 1 quart marinade.

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 3/4-inch thick. Flank steak, boneless sirloin, tenderized round steak, or boneless chicken breasts or chunks may be substituted for skirt steak.