Margarita Beef With Orange Salsa Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Frozen Orange Juice concentrate, thawed
1/2 cup: Tequila,
1/3 cup: Fresh lime juice,
2 tbsp: Olive oil,
2 tbsp: Chopped fresh ginger,
2 Med.: cloves garlic, crushed
1 tsp: Salt,
1 tsp: Dried oregano leaves,
1/4 tsp: Ground red pepper,
1 1/2 lbs: Well-trimmed boneless beef,
1 Round: steak, 1 inch thick
1: Orange salsa, rec. follows
1: Garnish,
Directions:
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 1992s 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
Source from luhu.jp
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 1992s 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
Source from luhu.jp