Tex Mex Fajitas

How to make Tex Mex Fajitas Recipe

Marinade 1:
1/3 cup Lime juice
1/4 cup Tequila
1 teaspoon Oregano (dried), crushed (preferably Mexican oregano)
2 Garlic cloves, crushed
1 tablespoon Cilantro, minced
2 teaspoons Ground cumin
1 teaspoon Black pepper

Marinade 2:
1 cup Light soy sauce
1/4 cup Brown sugar, packed
1 teaspoon Garlic powder
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Ground ginger

For the Fajitas:
1 pound Skirt steak
8 Flour tortillas, 8 inches (20 cm), warmed

Method:
For Marinade I, combine all ingredients and mix well. Refrigerate overnight, or up to 24 hours. For Marinade II, combine soy sauce, brown sugar, garlic, onion powder, lemon juice, and ginger. Mix well and let stand refrigerated overnight.

Marinate the steak in either marinade for 2 hours at room temperature, or overnight in the refrigerator. Remove from the marinade and dry with paper towels.

Preheat the grill until hot.

Sear the outside of the meat, then cook until medium-rare it should take 3 to 4 minutes a side if the meat is 3/4 inch (1.9 cm) thick or less. Brush meat with marinade 2 or 3 times while cooking

Transfer the meat to a cutting board. Let sit 5 minutes.

Cut the meat into thin strips.

Serve meat strips with warm, soft flour tortillas and Pico de Gallo and Guacamole.