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Fajita Marinade

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Mexican Texmex


  • 4 c Light soy sauce (the dark, imported chinese kind is too strong)
  • 1 c Packed brown sugar
  • 1 ts Each: garlic and onion powder
  • 8 tb ( 1/2 cup) fresh lemon juice
  • 4 ts 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
Recipe by: Food Chronicles (Houston Chronicle) Posted to MC-Recipe Digest V1 #620 by Lou Parris <> on May 26, 1997