| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
California |
Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean boneless beef top round steak, (1-inch thick) |
| 1/2 |
c |
Tequila |
| 1/3 |
c |
Fresh lime juice |
| 2 |
tb |
Peeled chopped gingerroot |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Dried whole oregano |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground red pepper |
| 6 |
oz |
Frozen orange juice concentrate, (1 can) thawed and undiluted |
| 2 |
|
Cloves garlic, crushed |
|
|
Vegetable cooking spray |
|
|
See Orange Salsa recipe |
|
|
Fresh cilantro sprigs, (optional) |
INSTRUCTIONS
Trim fat from steak; combine steak with next 9 ingredients in a zip-top
heavy-duty plastic bag. marinate in refrigerator 8 hours, turning bag
occasionally. Remove steak from bag. discard marinade.
Coat grill rack with cooking spray, and place over medium-hot coals. Place
steak on rack; cook 5 minutes on each side or to desired degree of
doneness. Yield: 4 servings (serving size: about 3 ounces beef and 1/4 cup
salsa).
Per serving: 497 Calories; 24g Fat (50% calories from fat); 34g Protein;
19g Carbohydrate; 101mg Cholesterol; 220mg Sodium
Serving Ideas : Cut steak diagonally across grain into thin slices.
NOTES : From John W. Hund, SanFrancisco, California. Arrange on a platter;
top with orange Salsa, and garnish with cilantro, if desired.
Recipe by: Cooking Light, Sept 1993, page 84
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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