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• 12 ounces beer (not lite beer)
• 1 cup canola or olive oil
• 1 small white onion, sliced
• 1/4 cup fresh lime juice
• 4 large garlic cloves, crushed
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 dried chiles de arbol, seeds and stems removed, crushed
• 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 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 III

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