Preparation / Directions:
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