4cups light soy sauce (the dark, imported Chinese kind is too strong)
1cup packed brown sugar
1teaspoon each: garlic and onion powder
8tablespoons ( 1/2 cup) fresh lemon juice
4teaspoons ground ginger
1skirt 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
Instructions:
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 maybe substituted for skirt steak.
