| 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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