Recipe: Margarita Beef with Orange Salsa

Margarita Beef with Orange Salsa
Source: National Beef Cook-Off, 1992
Makes 5 to 6 servings

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 Medium cloves garlic, crushed
1 tsp Salt
1 tsp Dried oregano leaves
1/4 tsp Ground red pepper
1 1/2 lb Well-trimmed boneless beef
1 Round steak, 1 inch thick
1 Orange salsa (rec. follows)
1 Garnish

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.

ORANGE SALSA
Makes 1 1/2 cups

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.