I made this to use in tacos, but it will go well as fajitas or with your choice of sides. As often with my marinades and sauces, I didn’t really pre-measure. I based the other ingredient amounts on how much juice I got from the fruit.

Ingredients

• 3 limes, both zest and juice
• 1 lemon, both zest and juice (or one more lime)
• 6 cloves of garlic, grated or finely diced
• 2-4 hot chilies (Habanero or Jalapeño or Serrano) roughly chopped
• 1 teaspoon cumin powder
• 1 teaspoon Harissa powder (or 1/2 tsp paprika and 1/2 tsp chili powder)
• 1 Tablespoon fresh ground black pepper
• 3/4 cup tequila
• 1/4 cup soy sauce
• 1/8 cup neutral oil
• 1 pound flank steak

Directions

• Mix all ingredients together in a small bowl
• Add marinade and flank steak in a resealable bag, squeeze out the air
• Marinate from 6 to 24 hours
• I prefer to cook the marinated flank steak on a grill over medium high heat, 3 minutes on one side, rotate 90 degrees (for hash-shaped grill marks) for 3 minutes, flip and do the same on the second side. Use a meat thermometer to make sure you’ve hit 125-130. Let rest, covered, for 5 minutes. Slice thinly across the grain.