Fajitas Or Flank Steak In Cilantro, Citrus, & Gold Tequila

Recipe Ingredients

1 lb	454g / 16oz	Fajita meat (preferable outer skirt)
		(or 1 pound flank steak)
4		Garlic cloves - minced (large)
3 tablespoons	45ml	Gold tequila
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Fresh orange juice
2 tablespoons	30ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Freshly grated orange zest
1/4 teaspoon	1.3ml	Crushed dried red chile pepper - to 1/2 teaspoon
1/2 teaspoon	2.5ml	Black pepper, freshly ground
1/2 teaspoon	2.5ml	Brown sugar
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Chopped fresh cilantro

Recipe Instructions

Fajitas Or Flank Steak In Cilantro, Citrus, And Gold Tequila Marinade

Rub the meat with the garlic and place in a shallow dish. Mix the tequila, lime juice, orange juice, vinegar, orange zest, red and black peppers, and brown sugar; add the oil and mix well. Pour over meat, basting well. Add the cilantro to both sides of the meat. Cover and marinate overnight, turning occasionally.

Broil marinated meat in a preheated oven 6 inches from the flame, or grill on hot coals approximately 3 to 4 minutes per side (slightly longer for flank steak). Let stand 5 minutes before serving. This recipe serves 4 to 6.

Note: Festive Mexican-style appetizers called nachos can be made by spreading crisp tostada chips with refried beans (optional), grated cheese, and bite-size pieces of the grilled meat, then broiling under a preheated broiler, watching carefully, until cheese is melted and bubbly. Garnish each nacho with a cilantro sprig and jalapeno slices and serve with salsa picante and ice cold Mexican beer.

Source:
THE HERB GARDEN COOKBOOK by Lucinda Hutson (c) 1987, 1992 - Gulf Publishing Company, Houston, TX - 229 pages - $21.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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