6 to 8 lb. fajita (flank or skirt steak)
1 c. Allegro marinade
1/2 c. olive or other vegetable oil
1 finely diced jalapeno pepper

Trim, strip and marinate meat in the above ingredients for at least 1 hour, preferably overnight under refrigeration. Grill meat over medium coals, liverally sprinkling with ground pepper until desired doneness is reached. Slice meat thinly, slicing across the grain of the meat. Serve on a flour tortilla and garnish with guacamole, chopped onions, chopped tomatoes, sour cream and salsa or picante sauce.