Fajita Marinade - cooking recipe

Ingredients

1 c. red wine vinegar
1 c. Crisco oil
1 Tbsp. chili powder
2 tsp. sugar
2 tsp. oregano
2 tsp. basil
1 tsp. coriander
1 tsp. cumin
2 cloves garlic, crushed

Preparation

Mix all ingredients in plastic container.
Pierce flank steak, or venison steak, thoroughly with a fork.
Place in marinade and refrigerate overnight.
Turn meat every 3 or 4 hours to marinate evenly.
Meat can be cooked on grill or under your broiler.
Serve on warmed flour tortillas with sauteed onions and peppers, shredded cheese, sour cream, salsa and guacamole.
(I substitute white wine vinegar when marinating chicken breasts.)