Fajitas

Yield:	8 Servings
Categories:	Ethnic, Mexican, Beef, Luncheon, Texas

1/4	ts	Rosemary
1/2	ts	Thyme
1 1/2	c	Corn oil
1	c	Lemon juice -or-
1/2		Lemon & 1/2 apple vinegar
1	tb	Green onion; chopped
2	ts	Salt
1		Clove garlic; pressed
1	tb	Oregano
		Pepper; to taste
6	lb	Fajita meat (skirt; sirloin, flank steak)
20		Flour tortillas