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).