| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
5 |
Servings |
INGREDIENTS
| 2/3 |
c |
Frozen Orange Juice concentrate, thawed |
| 1/2 |
c |
Tequila |
| 1/3 |
c |
Fresh lime juice |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Chopped fresh ginger |
| 2 |
|
Med. cloves garlic, crushed |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Ground red pepper |
| 1 1/2 |
lb |
Well-trimmed boneless beef |
| 1 |
|
Round steak, 1 inch thick |
| 1 |
|
Orange salsa (rec. follows) |
| 1 |
|
Garnish |
INSTRUCTIONS
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, refrigerated, for 4
hours, or up to overnight.
Prepare orange salsa (recipe below)
Remove steak from marinade; discard marinade. Place steak on grill over
medium coals. (you should be able to hold your hand 4 inches above the
coals for a count of 4 seconds). Grill 22 to 26 minutes for medium-rare to
medium 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
to 6 servings.
ORANGE SALSA
In a nonmetallic bowl, combine
2 oranges, peeled and cubed 1 small onion, chopped 1 jalapeno, seeded and
chopped 1/4 cup chopped fresh cilantro 2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil 1/2 teaspoon salt; and 1/2 teaspoon dried oregano
leaves.
Refrigerate at least one hour. Makes 1 1/2 cups.
This recipe was the winner in 1992's National Beef Cook-Off, and was
printed in the Dallas Morning News on October 28, 1992 Submitted By
WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC 1995 105854 -0700
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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