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).