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Fajita Marinade

* 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 <> on May 13, 1997

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