Recipe: A few Fajita Marinade recipes for Brad

FAJITA MARINADE from On the Border
Source: Jenny
Note from Source: This is the exact recipe from Brinker International; they own 'On The Border'.

Marinade
1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Dash onion powder

Combine all of the ingredients for the marinade in a small bowl. Use it with your favorite Fajitas recipe.
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Beef or Chicken Fajita Marinade

1/4 cup olive oil
1 teaspoon lime zest
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cumin
1 teaspoon salt
1/4 cup fresh cilantro, chopped
1/2 teaspoon dried oregano
1/2 teaspoon pepper
2 cloves garlic, minced
1 (14.25 ounces) can low sodium beef broth

Combine all ingredients; mix well. Enough for 2-3 pounds beef or chicken.
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Fajita Marinade

4 to 5 large garlic cloves, crushed
1/4 cup freshly squeezed lime juice
2 teaspoons salt
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 cup balsamic or red wine vinegar
2 tablespoons dark soy sauce
1/4 cup fresh cilantro, chopped roughly

Mix everything above together. Let beef marinate in the refrigerator for at least 4 hours and chicken for at least 2 hours. Then grill over charcoal for best results but it is also good in the broiler.
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Fajita Meat Marinade

1 pound meat (Flank, Sirloin)
3/4 cup soy sauce
2 1/2 tablespoons honey
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic
3/8 teaspoon ginger

Mix all ingredients together, except meat. Mix well. Place in marinating pan, or plastic bag. Add meat and marinate for 6 hours before grilling.