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
Instructions
- 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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