Fajita Marinade

Course : Grilling
Serves: 8
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4 pounds tri-tip or skirt steak -- sliced 1/4 inch thick
6 medium limes -- juice of
6 medium fresh jalapenos
4 tablespoons Mexican oregano -- crushed
1 quart beer (I like Tecate Beer)

Preparation / Directions:

Put all the ingredients in a blender jar and blend. Pour marinade over meat so that all of it is covered. You can do this in a glass bowl or in a 2 gallon Ziploc bag. Let the meat marinate in the refrigerator at least 6 hours, preferably overnight. Drain meat and grill over hot charcoal, with direct heat method, for about 5 minutes per side. Serve with warm flour tortillas and sautéed onions and green and red bell pepper slices. Top with red or green taco sauce or tomatillo salsa and guacamole.

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