Margarita Beef With Orange Salsa
Ingredients:
2/3 cup frozen orange juice concentrate, thawed
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh ginger
2 medium cloves garlic, crushed
1 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper
1 1/2 pounds well-trimmed boneless beef
1 (1-inch thick) round steak
Orange Salsa (recipe follows)
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:
2 oranges, peeled and cubes
1 small onion, chopped
1 jalapeno, seeded and chopped
1/4 cup chopped fresh cilantro
2 to 3 tablespoon fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
In a nonreactive bowl, combine all ingredients. Refrigerate at least
one hour.
Makes 1 1/2 cups.
B-man 