Fajita Marinade

4 cups light soy sauce (the dark, imported kind is too strong)

1 cup packed brown sugar

1 teaspoon each: garlic powder and onion powder

8 tablespoons ( 1/2 cup) fresh lemon juice

4 teaspoons ground ginger

Skirt steaks, 3/4 inch thick (each 1-pound steak will serve 3)

Flour tortillas, warmed

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 ingredients and dissolve sugar. Let marinade stand in sealed jar overnight. Stir; reserve 1 cup marinade. Pour remainder over steaks. Marinate, covered, in refrigerator 2 hours or overnight.

Remove steaks from marinade. Grill over very hot coals a short time; it should take only about 10 minutes per 3/4-inch-thick steak. Brush meat with reserved marinade 2 or 3 times while cooking. Chop meat with a cleaver into thin strips. Fold into tortillas and serve with pico de gallo.

Makes about 1 quart marinade, enough to marinate 3 pounds of steak (3 to 4 steaks).