| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 5 | Servings | |
INGREDIENTS
| 2/3 | c | Frozen Orange Juice concentrate, thawed |
| 1/2 | c | Tequila |
| 1/3 | c | Fresh lime juice |
| 2 | tb | Olive oil |
| 2 | tb | Chopped fresh ginger |
| 2 | Med. cloves garlic, crushed | |
| 1 | ts | Salt |
| 1 | ts | Dried oregano leaves |
| 1/4 | ts | Ground red pepper |
| 1 1/2 | lb | Well-trimmed boneless beef |
| 1 | Round steak, 1 inch thick | |
| 1 | Orange salsa (rec. follows) | |
| 1 | Garnish |
INSTRUCTIONS
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 1/4 cup chopped fresh cilantro 2 to 3 tablespoons fresh lime juice 2 tablespoons olive oil 1/2 teaspoon salt; and 1/2 teaspoon dried oregano leaves. Refrigerate at least one hour. Makes 1 1/2 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@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC 1995 105854 -0700 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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