Admit it. You're wondering what soy sauce is doing in a Mexican recipe. Well, sometimes "Fresh Mex®" means looking at familiar things in a fresh new way. Besides being great on an egg roll, soy sauce is one of those secret ingredients that chefs use to wake up the flavor of all kinds of foods. Agua Negra is great for basic backyard barbecued steaks and chicken, too-just marinate 1 hour to overnight. These are the classic south Texas-style beef fajitas that put Chevys on the map: thinly sliced marinated flank steak rolled in a soft tortilla with all the fajita fixin's.

• 2 pounds skirt steak
• Agua Negra Marinade

To Marinate the Steak: Place the meat in a resealable container. Pour the marinade over the meat, and move the meat around to make sure that it is evenly covered. Marinate in the refrigerator for 6 to 8 hours.

To Grill the Steak: Start the coals in a charcoal grill or preheat a gas grill. Place the beef on the grill and leave undisturbed until grill marks form, then rotate 90º to create a second set of marks. After 2 to 3 minutes, turn the beef to cook the other side. Transfer the beef to a work surface and slice.

To Serve: Serve the steak with all the recommended accompaniments.