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Margarita Beef with Orange Salsa

This is a wonderful beef to pair with -- what else -- a pitcher of Margaritas.

3 pounds well-trimmed boneless beef top round steak, cut 1 inch thick
1 1/2 cups frozen orange juice concentrate, thawed
1 cup tequila
2/3 cup fresh lime juice
4 tablespoons olive oil
4 tablespoons chopped fresh ginger
4 medium cloves garlic, crushed
2 teaspoons salt
2 teaspoons dried oregano leaves, crushed
1/2 teaspoon ground red pepper
Orange Salsa, recipe follows
Cilantro sprigs
Lime wedges

Combine orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano and pepper. Place steak in plastic bag; add marinade, turning to coat. Marinate in refrigerator 4 hours or overnight.

Prepare Orange Salsa. Remove steak from marinade; discard marinade. Grill steak to desired doneness. Let stand 10 minutes. Carve crosswise into thin slices. Garnish with cilantro springs and lime wedges. Serve with Orange Salsa.

Orange Salsa

This is wonderful with chicken as well.

4 oranges, peeled and cut into 1/2-inch pieces
2 small red or white onions, chopped
1/2 cup chopped fresh cilantro
4 to 6 tablespoons fresh lime juice
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried oregano leaves, crushed

Combine all ingredients in non-metallic bowl. Refrigerate at least 1 hour.

Scott Fine's Great Grilling Recipes, June 2001

Thursday, May 24, 2001

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