This was terrific!. Probably in part due to the quality of steak I used. Marinated the steaks for about an hour. Used a fresh chopped Madame Jeanette pepper instead of canned chilies and that gave the dressing a real kick.
I think this should say "marinade overnight". I use a similar recipe from my mother and when using beef the flavors take longer to soak in. I think this is where you get more flavor. Also, add some brown sugar to soften the acidity of the juice- works everytime.
I felt I had to defend this recipe! We love it :) We make it all the time in the summer (got the recipe in a magazine early last year) - it has become a staple. It is super easy and tasty. We use hot green chiles and probably way more cumin than suggested (we like cumin a lot)... maybe that is why it seems flavorful.