Fajita Marinade

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Title: Fajita Marinade
Yield: 1 Servings
Categories: Mexican/, Tex-, Mex


4 c Light soy sauce (the dark,
-imported chinese kind is
-too strong)
1 c Packed brown sugar
1 ts Each: garlic and onion
8 tb ( 1/2 cup) fresh lemon juice
4 ts 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. 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 3/4-inch 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 on May 13, 1997

Recipe by: Food Chronicles (Houston Chronicle) Posted to MC-Recipe Digest
V1 #620 by Lou Parris on May 26, 1997