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Margarita Beef with Orange Salsa
John W. Hund CALIFORNIA
Preparation Time: 30 minutes
Marinating Time: 4 or overnight if desired
Cooking Time: 22 to 26 minutes
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1-1/2
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pound well-trimmed boneless beef top round steak, cut 1 inch thick
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2/3
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cup frozen orange juice concentrate, thawed
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1/2
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cup tequila
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1/3
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cup fresh lime juice
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2
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tablespoons olive oil
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2
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tablespoons chopped fresh ginger
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2
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medium cloves garlic, crushed
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1
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teaspoon each salt and dried oregano leaves
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1/4
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teaspoon ground red pepper
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Orange Salsa*
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Cilantro Sprigs
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Lime Wedges
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Combine orange juice concentrate, tequila, lime juice, oil, salt, oregano and
red pepper. Place beef steak in a plastic bag; add marinade, turning coat.
Close bag securely and marinate in refrigerator 4 hours or overnight, if
desired. Prepare Orange Salsa. Remove steak from marinade; discard marinade.
Place steak on grid over medium coals.**Grill 22 to 26 minutes for medium rare
to medium doneness, turning once. Remove steak to carving board; let stand for
10 minutes. Carve steak crosswise into thin slices; arrange serving platter.
Garnish with cilantro and lime. Serve Orange Salsa. 5 to 6 servings.
*Orange Salsa
Preparation time: 5 minutes
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2
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oranges, peeled and cut into 1/2 inch pieces
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1
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small red or white onion, chopped
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1
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jalapeno pepper, seeded and finely chopped
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1/4
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cup chopped fresh cilantro
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2 to 3
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tablespoons fresh lime juice
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2
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tablespoons olive oil
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1/2
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teaspoon each salt and dried oregano
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Combine all ingredients in non-metal bowl and refrigerate at least one hour.
Yield 1 ½ cups
**Test about 4 inches above coals for medium with 4 second hand count.
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