| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 4 |
c |
Soy sauce; use light-dark; imported |
| 1 |
c |
Brown sugar; packed |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Onion powder |
| 1/2 |
c |
Lemon juice; freshly squeezed |
| 4 |
ts |
Ginger; ground |
| 1 |
lb |
Beef skirt steak;; (about 3/4 inch thick) |
| 1 |
|
Single flour tortillas; warmed |
INSTRUCTIONS
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. Refrigerate remaining marinade for another use.
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 .
Posted to bbq-digest by "Harry Jones" <hajones@swbell.net> on Mar 19,
1999, converted by MM_Buster v2.0l.
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