| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Grill, Main dish | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Beef top round steak; boneless |
| 2/3 | c | Orange juice concentrate; thawed |
| 1/2 | c | Tequila |
| 1/3 | c | Fresh lime juice |
| 2 | tb | Olive oil |
| 2 | tb | Fresh ginger; chopped |
| 2 | md | Cloves garlic; crushed |
| 1 | ts | Salt |
| 1 | ts | Dried oregano leaves |
| 1/4 | ts | Ground red pepper |
| Lime wedges | ||
| Cilantro sprigs | ||
| 2 | Oranges; cut in 1/2" pieces | |
| 1 | sm | Red onion; chopped |
| 1/2 | c | Fresh cilantro; chopped |
| 1 | Jalapeno pepper; fine chop | |
| 3 | tb | Fresh lime juice |
| 2 | tb | Olive oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried oregano leaves |
INSTRUCTIONS
ORANGE SALSA Have beef well-trimmed boneless beef top round steak, cut 1-inch thick 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 22-26 minutes for medium rare (150~) to medium (160~) 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 5-6 servings. Orange Salsa: Combine all ingredients in non-metallic bowl and refrigerate at least one hour. Yield: 1 1/2 cups. Posted to MM-Recipes Digest V5 #012 by [email protected] on Jan 12, 1998
A Message from our Provider:
“Don’t confuse God’s patience with his final response”