Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fajita meat -- (preferable outer
                        -- skirt)
                        (or 1 pound flank steak)
   4      large         garlic cloves -- minced
   3      tablespoons   gold tequila
   2      tablespoons   fresh lime juice
   2      tablespoons   fresh orange juice
   2      tablespoons   red wine vinegar
   1 1/2  teaspoons     freshly grated orange zest
     1/4  teaspoon      crushed dried red chile pepper -- to 1/2 teaspoon
     1/2  teaspoon      black pepper -- freshly ground
     1/2  teaspoon      brown sugar
   3      tablespoons   olive oil
   3      tablespoons   chopped fresh cilantro

Preparation:

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. 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. Comments: The flavor of fresh citrus mingles with cilantro and gold tequila in a robust marinade for flank steak or fajitas. After grilling or broiling the meat, slice it across the grain and serve with warm tortillas, avocado wedges, grilled scallions (lightly basted in oil until slightly charred), lime wedges, cilantro sprigs, and your favorite salsa picante. Recipe Source: "The Herb Garden Cookbook" by Lucinda Hutson