Margarita Beef with Orange Salsa
1 1/2 pounds boneless top round steak, 1-inch thick
2/3 cup frozen orange juice concentrate, thawed
1/2 cup tequila, optional
1/3 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons fresh ginger root, chopped
2 medium cloves garlic, crushed
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon ground red pepper
Orange Salsa:
2 oranges, peeled and cut into 1/2-inch dice
1 small red or white onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped 2-3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon oregano
Combine all salsa ingredients in a non-metallic bowl; chill at least one hour.
Makes 1 1/2 cups.
Combine orange juice concentrate, lime juice, oil, ginger, garlic, salt, oregano
and red pepper and a shot of tequila, if desired. Place steak in plastic bag;
add marinade, turning to coat. Close bag securely and marinate four hours or
overnight.
Remove steak from marinade; discard marinade. Place steak on grid
over medium coals. Grill 22-26 minutes for medium rare to medium doneness,
turning once.
Remove steak to carving board; let stand 10 minutes. Carve
crosswise into thin slices; arrange on serving platter. Garnish with cilantro
and lime wedges, if desired, and serve with salsa. Makes 5-6 servings.
If you're lucky enough to be Irish,
You're lucky enough!
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