4 cups soy sauce; use light-dark -- imported
1 cup brown sugar; packed
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup lemon juice; freshly squeezed
4 teaspoons ginger; ground
1 pound beef skirt steak; -- (about 3/4 inch
-- thick)
1 single flour tortillas; warmed
Instructions:
Yield: 3 (4 to 6 oz) s Prep Time: In a 2 quart jar, combine soy sauce,
brown sugar, garlic and onion powders, lemon juice and ginger. Tighten
lid on jar and shake to mix well and dissovle sugar. Let marinade
stand in sealed jar, refrigerated, overnight. Place beef in a glass
baking dish and pour as much marinade as needed over beef; marinate
3 hours to overnight in refrigerator in sealed container. 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 marinade two or three times while cooking. To
serve, chop meat with a cleaver into bite size pieces. Fold into warm
flour tortillas and serve with Pico de Gallo, picante sauce and or
guacamole . By: Carlos Antonio Rios, Houston Chronicle photographer
meats, mexican, grilling, beef
