Margarita Beef with Orange Salsa
1� pounds well trimmed boneless beef top round steak, cut 1 inch
thick
2/3 cup frozen orange concentrate, thawed
� cup tequila
1/3 cup fresh lime juice
2 tbsps. olive oil
2 tbsps. chopped fresh ginger
2 medium cloves garlic, crushed
1 tsp. EACH salt and dried oregano leaves
� tsp. ground red pepper
Orange Salsa*
Cilantro sprigs
Lime wedges
Combine orange juice concentrate. tequila, lime juice, oil, ginger,
garlic, salt, oregano and red pepper. Place steak in plastic bag:
add marinade, turning to coat. Close bag securely and marinate in
refrigerator 4 hours or overnight, as desired. Prepare Orange Salsa.
Remove steak from marinade; discard marinade. Place steak on grill
over medium coals**. Grill 22 to 26 minutes for medium rare (150� F)
to medium (160� F) doneness, turning once. Remove steak to carving
board; let stand 10 minutes. Carve steak crosswise into thin slices;
arrange on serving platter. Garnish with cilantro and lime. Serve
with Orange Salsa. 5 to 6 servings,
*ORANGE SALSA
Preparation time: 5 minutes
2 oranges, peeled and cut into � inch pieces
1 small red OR white onion, chopped
1 jalapeno pepper, seeded and finely chopped
� cup chopped fresh cilantro
2-3 tbsps. fresh lime juice
2 tbsps. olive oil
� tsp. EACH salt and dried oregano leaves
Combine all ingredients in non metallic bowl and refrigerate at
least one hour. Yield: 1� cups.
**Test about 4 inches above coals for medium with 4 second hand
count. |