Beef Fajita Marinade III

Ingredients

• 1 cup red wine vinegar
• 1/2 cup tequila
• 1/3 cup canola oil
• 1/3 cup fresh lime juice
• 4 large garlic cloves, crushed
• 3 tablespoons brown sugar
• 3 fresh jalapeños, stems and seeds removed, minced
• 1 tablespoon minced fresh cilantro
• 1 tablespoon Worcestershire sauce
• 1 to 2 teaspoons ground cumin
• 1 teaspoon dried oregano leaves (preferably Mexican oregano)
• 1 teaspoon lemon pepper
• 1 teaspoon freshly ground black pepper
• salt to taste

Directions

1. Combine all ingredients and mix well.
2. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well).
3. Refrigerate overnight or up to 24 hours.
4. Makes enough to marinate 2-1/2 to 3 pounds flank steak (6 generous servings).