Recipe(tried): Easy Fajita Marinade

Easy Fajita Marinade

4 cups soy sauce
1 cup brown sugar, packed
1 tsp. garlic powder
1 tsp. onion powder
8 tbsp. (1/2 cup) fresh lemon juice
4 tsp. ground ginger
1 skirt steak, approx. 1 1/2 lb.*

Combine all ingredients (not beef) and shake well until sugar is dissolved. Let stand overnight in a sealed jar.

Set aside 1 cup of marinade and pour remainder over beef; cover for 2 hours or overnight, refrigerated.

Remove beef from marinade and grill over very hot coals for a short time (10 minutes).

Chop meat with a clever into bite-size pieces. Fold into warm tortillas and serve with pico de gallo, sour cream, shredded cheese and sour cream.

NOTE: The secret to tender fajitas is a hot fire and a short cooking time.

*Meat should be no more than 3/4-inch thick.

SUBSTITUTIONS: flank steak, boneless sirloin, tenderized round steak or boneless chicken breasts or tenders.