Fajita Flank Steak Marinade

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

 1 flank steak drowned in this marinade

  • 1/3 cup fresh lime juice
  • 1/4 cup tequila
  • ¼ cup triple sec orange liqueur
  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 large cloves garlic, crushed
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne powder

Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. Remove from marinade and grill on indirect heat 15 minutes each side basting occasionally with remaining marinade.



1 16 oz. bag Goya Black Beans

1 lb center cut bacon cut to 1 inch pieces

2 cups vine ripened tomatoes finely chopped

1 cup white onion finely chopped

½ Jalapeno

1 cup cilantro

¼ teaspoon kosher or sea salt


In a medium sauce pan cook beans according to instructions on bag until beans mash easily between your fingers.  In a separate skillet, sauté bacon until golden brown, drain excess oil. Add onions, tomatoes, cilantro, jalapeno, and salt. Cook for 15 minutes, stirring constantly. Add skillet contents to cooked beans and cook for another 10 minutes together.