4 c. soy sauce (use light, the dark is too strong)
1 c. packed brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1/2 c. fresh lemon juice
4 tsp. ground ginger
1 skirt steak, about 3/4 inch thick, for each 3 guests
Warm flour tortillas
Pico de Gallo

Combine soy sauce, brown sugar, garlic powder, onion powder, lemon juice, and ginger in a jar; shake to mix well and dissolve sugar. Let marinade stand in sealed jar overnight. Pour marinade over beef and marinate 2 hours or overnight in refrigerator in sealed container.

Remove beef from marinade and grill over hot coals for a short time; should only take 10 minutes per steak if meat is 3/4 inch thick or less. Brush meat with marinade 2-3 times while cooking.

Refrigerate extra marinade in tightly sealed jar for future use. Chop meat into bite size pieces. Fold into warm flour tortillas and serve with Pico de Gallo or Picante sauce. Makes 1 quart marinade.