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4 Tasse | Light soy sauce (the dark, imported chinese kind is too strong) |
1 Tasse | brown sugar packed |
1 Teelöffel | Each: garlic and onion powder |
8 Esslöffel | ( 1/2 cup) fresh lemon juice |
4 Teelöffel | ginger ground |
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.
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
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