Marinades and Meat

I've had these recipes open in tabs of my browser window for going on two weeks now because I didn't want to lose them, so I'm going to transfer the recipes (with my variations) here.

Fajita marinade: (use for meat and veggies)
object2=">1/4 cup olive oil
object2=">zest from one lime
object2=">juice of two limes
object2=">2 tablespoons Worcestershire sauce
object2=">1 1/2 teaspoons ground cumin
object2=">1 teaspoon salt
object2=">1/2 teaspoon dried oregano
object2=">1/2 teaspoon coarsely ground black pepper
object2=">2 garlic cloves, minced
object2=">1 cup of water with 1 cube of beef bouillon dissolved in it

Flank steak marinade: (we used this to marinate three flank steaks, two were stuffed and rolled, one we grilled with a little championship seasoning - all were excellent)
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup red wine
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon ground black pepper


Flank steak fillings were

#1 layered in this order:
2 cloves minced garlic
1/4 cup chopped onion
1/4 cup fine dry bread crumbs
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup crumbled feta cheese


#2 layered in this order:
2 cups dry stuffing mix made according to directions
2 green onions, chopped
1 red bell pepper, chopped
and baked with a gravy made from one can of mushroom gravy whisked with 1/4 cup of red wine, 1 minced garlic clove, and 2 tablespoons of grated parmesan