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• 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.

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Note: This marinade contains no oil. Use 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 II
• Fajita Marinade III

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