Margarita beef with orange salsa
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Frozen Orange Juice concentrate, thawed |
| ½ | cup | Tequila |
| ⅓ | cup | Fresh lime juice |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Chopped fresh ginger |
| 2 | Med. cloves garlic, crushed | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Ground red pepper |
| 1½ | pounds | Well-trimmed boneless beef |
| 1 | Round steak, 1 inch thick | |
| 1 | Orange salsa (rec. follows) | |
| 1 | Garnish | |
Directions
Combine orange juice concentrate, Tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper. Place steak in a plastic bag: add marinade, turning to coat. Close bag securely and marinate, refrigerated, for 4 hours, or up to overnight.
Prepare orange salsa (recipe below) Remove steak from marinade; discard marinade. Place steak on grill over medium coals. (you should be able to hold your hand 4 inches above the coals for a count of 4 seconds). Grill 22 to 26 minutes for medium-rare to medium 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. Makes 5 to 6 servings.
ORANGE SALSA
In a nonmetallic bowl, combine
2 oranges, peeled and cubed 1 small onion, chopped 1 jalapeno, seeded and chopped ¼ cup chopped fresh cilantro 2 to 3 tablespoons fresh lime juice 2 tablespoons olive oil ½ teaspoon salt; and ½ teaspoon dried oregano leaves.
Refrigerate at least one hour. Makes 1½ cups.
This recipe was the winner in 1992's National Beef Cook-Off, and was printed in the Dallas Morning News on October 28, 1992 Submitted By WA6AWD@... (ALAN BURGSTAHLER) On 19 DEC 1995 105854 -0700