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Margarita Beef with Orange Salsa
South of the border comes north.
- 2/3 cup frounceen orange juice concentrate, thawed
- 1/2 cup tequila
- 1/3 cup fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh ginger
- 2 medium cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground red pepper
- 1 1/2 pounds well trimmed beef top round steak, cut 1-inch thick
- Cilantro sprigs
- Lime wedges
- Orange salsa
Companion recipe: Orange Salsa
Combine the orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper. Place the steak in a plastic bag; add the marinade, turning to coat. Close the bag securely and marinate in the refrigerator 4 hours to overnight.
Remove the steak from marinade, discarding marinade. Place the steak on a grill over medium coals.
Grill 22 to 26 minutes for medium-rare (150 degrees F) to medium (160 degrees F) doneness, turning once. Remove the steak to a carving board; let stand 10 minutes.
Carve the steak crosswise into thin slices; arrange on a serving platter. Garnish with cilantro and lime.
Serve with Orange Salsa.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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