Beef Fajita Marinade I
Modified from texascooking.com
Sauces and marinades
By Dan Aukes
1/3 cup fresh lime juice
1/4 cup tequila
1 teaspoon crushed dried oregano leaves (preferably Mexican oregano)
2 large cloves garlic, crushed
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Combine all ingredients and mix well.
Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well).
Refrigerate overnight or up to 24 hours.
Makes enough to marinate 1 to 1-1/2 pounds flank steak. Makes 4 servings.