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                            Fajita Marinade

Recipe By     : Food Chronicles (Houston Chronicle)
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican/Tex-Mex

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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. 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 <[email protected]> on May 13, 1997



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