Fajita Marinade
http://www.texmextogo.com
Ph 713.995.5502

Ingredients:
4 cups “light” soy sauce
1 cup brown sugar, packed
1 tsp each: garlic & onion powder
8 tbs (1/2 cup) fresh lemon juice
4 tsp ground ginger
1 skirt steak (about ¾” thick) approx. 1 ½ lb.

Directions:
Combine all ingredients (not beef) & shake well ‘til sugar is dissolved. Let stand overnight in a sealed jar. Set aside 1 cup and pour remainder over beef; cover for 2 hours or overnight, refrigerated. Remove beef from marinade & grill over very hot coals for a short time (10 minutes). Chop meat with a clever into bite-size pieces. Fold into warm tortillas & 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 ¾ “ thick. Never marinate meat for longer than 24 hours. The meat will begin to break down and the texture will become mushy. The flavors should penetrate after about 2 hours. Always marinate in the refrigerator to avoid bacteria.

Substitution: flank steak, boneless sirloin, tenderized round steak or boneless chicken breasts or tenders.
Recipe from the Houston Chronicle Files, May 1986