| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef; top round, 1-inch thick |
| 2/3 |
c |
Orange juice; frozen concentrate |
| 1/2 |
c |
Tequila |
| 1/3 |
c |
Lime juice; fresh |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Ginger; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Salt |
| 1 |
ts |
Oregano leaves; dried |
| 1/4 |
ts |
Red pepper; ground |
| 1 1/2 |
c |
Coyote's Summer Salsa or wimpy "orange salsa" (see recipe) |
|
|
Coriander; fresh (cilantro) |
|
|
Lime wedges |
INSTRUCTIONS
BIC 1992 Best of Beef and Outdoor Barbecue Winner (edited by L Ashley):
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 in refrigerator 4 hours
or overnight, as desired. Prepare Crazy Summer Salsa (or the original
recipe's wimpy salsa). Remove the steak from the marinade; discard
marinade. Place steak on grill over medium coals #. Grill 22 to 26 minutes
for medium rare (150 deg F) to medium (160 deg F) 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 Coyote's Summer Salsa (or wimpy orange salsa from the
original recipe). 5 to 6 servings. See both recipes in this cookbook.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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