Margarita Beef with Orange Salsa
Soup 'n Salads
Spuds 'n Veges
1-1/2 lean, boneless beef top round steak (1"thick)
1/2 c tequila
1/3 c fresh lime juice
2 Tbsp peeled, chopped gingerroot
1 Tbsp olive oil
1 tsp dried whole oregano
1/4 tsp salt
1/4 tsp ground red pepper
1 (6 oz) can frozen orange juice concentrate, thawed and undiluted
2 cloves garlic, crushed
orange salsa and fresh cilantro sprigs (optional)
Trim fat from steak.
Combine steak with 9 ingredients in a zip-top heavy duty plastic bag.
Marinate in refrigerator 8 hours, turning bag occasionally.
Remove steak from bag; discard marinate.
Coat grill rack w/cooking spray, and place over medium-hot coals.
Place steak on rack; cook 5 min on each side or to desired degree of doneness.
Cut steak diagonally across grain into thin slices.
Arrange on a platter; top with Orange Salsa (see directions for salsa below in frame).
Garnish with cilantro if desired.
Yields 4 servings of 3 ozs of beef and 1/4 cup of salsa each.
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Orange Salsa Ingredients: 1 cup fresh orange sections (1/2" pcs) about 3 oranges 1/4 cup chopped purple onion 1/4 cup chopped fresh cilantro 1/2 tsp dried whole oregano 1/4 tsp salt 1 tsp olive oil 1 tbsp minced jalapeno pepper 2 tbsp fresh lime juice Directions: Combine all ingredients in a bowl, and stir well. Cover and chill 1 hour. Yields 1 cup. (serving size 1/4 cup)
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