| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Grill, Main dish, Meats | 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 | T | Olive oil |
| 2 | T | Fresh ginger, chopped |
| 2 | Cloves garlic, crushed | |
| 1 | t | Salt |
| 1 | t | Dried oregano leaves |
| 1/4 | t | Ground red pepper |
| Lime wedges | ||
| Cilantro sprigs | ||
| 2 | Oranges, cut in 1/2" pieces | |
| 1 | Red onion, chopped | |
| 1/2 | c | Fresh cilantro, chopped |
| 1 | Jalapeno pepper, fine chop | |
| 3 | T | Fresh lime juice |
| 2 | T | Olive oil |
| 1/2 | t | Salt |
| 1/2 | t | Dried oregano leaves |
INSTRUCTIONS
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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