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Ingredients
- 4 c. Light soy sauce (the dark, imported chinese kind is too strong)
- 1 c. Packed brown sugar
- 1 tsp Each: garlic and onion pwdr
- 8 Tbsp. ( 1/2 c.) fresh lemon juice
- 4 tsp Grnd ginger
- 1 x Skirt steak (about 3/4-inch thick) for each of 3 guests (4- to 6-oz portions) Hot flour tortillas Prepared pico de gallo or possibly picante sauce
Directions
- 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 c.. Pour remainder over beef and marinate, covered, 2 hrs or possibly overnight in refrigerator. Remove beef from marinade and grill over very warm coals for a short time; it should take only about 10 min per steak if meat is 3/4-inch thick or possibly less. Brush meat with reserved marinade two or possibly three times while cooking. Chop meat with a cleaver into bite-size pcs. Fold into hot flour tortillas and serve with pico de gallo.
- Makes about 1 qt marinade.
- FromThe Foodsection compiled by Food editor Ann Criswell.
- Notes: As a food safety precaution, don't reuse liquid in that meat has been marinated. The secret to tender fajitas is a warm fire and short cooking time. Meat should be no more than 3/4-inch thick. Flank steak, boneless sirloin, tenderized round steak, or possibly boneless chicken breasts or possibly chunks may be substituted for skirt steak. Houston Chronicle, May, 1997
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1402g | |
| Calories 1499 | |
| Calories from Fat 38 | 3% |
| Total Fat 4.27g | 5% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 57584mg | 2399% |
| Potassium 2850mg | 81% |
| Total Carbs 310.13g | 83% |
| Dietary Fiber 9.7g | 32% |
| Sugars 234.11g | 156% |
| Protein 73.03g | 117% |
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