| 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 dandelion@edeneast.com on Jan 12,
1998
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