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• 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

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 2-1/2 to 3 pounds flank steak (6 generous servings).

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Note: May be used with the Fajitas recipe.

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Related Recipes and Articles:

• Article - Making Fajitas
• Article - Marinades You Should Know by John Raven
• Pico de Gallo I
• Pico de Gallo II
• Chicken Fajita Marinade
• Fajita Marinade I
• Fajita Marinade II