Margarita Beef with Orange Salsa
Ingredients
At a glance
Braai - BBQ
Serves
0
2/3 cup frozen orange juice concentrate, thawed
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh ginger
2 medium cloves garlic, crushed
1 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper
1 1/2 pounds well-trimmed boneless beef
1 (1-inch thick) round steak
Orange Salsa (recipe follows)
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh ginger
2 medium cloves garlic, crushed
1 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper
1 1/2 pounds well-trimmed boneless beef
1 (1-inch thick) round steak
Orange Salsa (recipe follows)
Methods/steps
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
2 oranges, peeled and cubes
1 small onion, chopped
1 jalapeno, seeded and chopped
1/4 cup chopped fresh cilantro
2 to 3 tablespoon fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
In a nonreactive bowl, combine all ingredients
Refrigerate at least one hour
Makes 1 1/2 cups
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
2 oranges, peeled and cubes
1 small onion, chopped
1 jalapeno, seeded and chopped
1/4 cup chopped fresh cilantro
2 to 3 tablespoon fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
In a nonreactive bowl, combine all ingredients
Refrigerate at least one hour
Makes 1 1/2 cups
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