*  Exported from  MasterCook  *
                              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 <lbparris@earthlink.net> on May 13, 1997
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