Recipe: Fajitas and Marinade

Fajitas and Marinade

Marinade:
4 cups light soy sauce (the dark, imported Chinese kind is too strong)
1 cup packed brown sugar
1 teaspoon each: garlic and onion powder
8 tablespoons ( 1/2 cup) fresh lemon juice

4 teaspoons ground ginger
1 skirt steak (about 3/4 -inch thick) for each of 3 guests (4-to 6-ounce
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 3/4-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.