Florida Fajitas

4 cups Grapefruit Juice
1/2 cup vinegar or lime juice
1/2 to 3/4 cup olive oil
1/2 cup fresh chopped rosemary (1/3 cup dried)
1 large head garlic, mashed
1/3 cup chopped oregano
1/4 cup ground cumin
2 tablespoons cayenne
2 tablespoons Worcestershire
1 jar mustard (8 ounce)
1 onion, minced
1 to 2 cups dry wine as desired
3 pounds skirt steaks

Combine all of the ingredients in a large shallow dish and marinate the meat in the refrigerator for at least one day. Barbecue over hot coals until the meat has reached medium doneness, using the marinade to baste the meat while grilling. Slice the meat thin across the grain and serve with black beans, flour tortillas and Salsa.
Serves 8 to 10.