Total preparation and cooking time: 30 minutes
(Marinating time: 6 hours or overnight)
1
beef top round steak, cut 1 inch thick (about 1-3/4 lbs)
Marinade:
2/3 cup
frozen orange juice concentrate, defrosted
1/2 cup
tequila
1/3 cup
fresh lime juice
2 Tbsp. each
chopped fresh ginger and olive oil
2 cloves
garlic, minced
1 tsp.
each salt and dried oregano
1/4 tsp.
ground red pepper
Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Carve into thin slices. Serve with orange salsa.
Makes 6 servings.
Cook’s Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare doneness, turning once.
Orange Salsa: Combine 2 diced peeled oranges, 1 small chopped red onion, 1 minced seeded jalapeño pepper, 1/4 cup chopped fresh cilantro, 2 to 3 tablespoons fresh lime juice, 2 tablespoons olive oil and 1/2 teaspoon each salt and dried oregano in non-metallic bowl. Refrigerate at least 1 hour. Makes about 1-1/2 cups.
