If you marinate in lime for very long it will make the meat really mushy.
I would marinate over night in red wine, with a little balsamic vinegar...lots of fresh garlic, cumin and ground red pepper....or chili powder that contains cumin.
cut it into strips across the grain, squirt with fresh lime juice....let sit about 10 minutes, drizzle with EVOO and toss into a blazing hot fry pan....or on a griddle.
Linda C

Or on the grill and make sure you slice it across the grain when you are serving it

Sounds yummy!

Alexa

I never put oil in a marinade....I figure it coats the meat and keeps the savory flavors from penetrating....I will add oil just before cooking.
anyone else think this way? And why....or why not.
Maybe I should have started another thread....but..."Oh Well...."

I am a little afraid to add wine as there will be kids there. Nothing ruins my dinners more than "I can taste beer" grrr, get it right, it's wine! Who am I kidding they will complain about something regardless. Anyways, maybe I should just do a dry rub then and add the lime at the last 1/2 hour or so? Or I can add lime zest to the dry rub.
I have never made a wine type marinade - would you even taste it or is it to tenderize because I love the idea of making sure it is tender.

I use a chili-lime marinade for fajitas all the time. I have safely gotten away with marinating for 2-6 hours without compromising the meat quality.

I've linked to a skirt steak recipe from Alton Brown, which uses a lime marinade. He instructs to marinate for an hour. So I think you should go ahead and use the marinade you wanted to use, but maybe don't let it sit overnight.

Here is a link that might be useful: Alton Brown Skirt Steak Recipe

After the meat is drained, and fried or grilled, drizzled with lime and put into a tortilla with the rest of the stuff that makes a fajita....no one will taste the wine....but the wine will have tenderized the meat a little bit.
My kids would be much more likely to "eww!" over the lime or the cumin.

Don't worry, they'll get me with that too! Thanks.

I always put oil in my marinades, as it helps to keep the meat (which is usually fish or chicken) from sticking. I do not use wine, but I would if I were cooking beef or pork.

For fajitas, I would add the lime juice at the end, as Linda suggested; otherwise do not marinate it overnight. Wine will do a good job of tenderizing the meat and I've left meat overnight in a marinade that contained wine. It will not taste like wine.

Lars