1 beef top round steak, cut 1-inch thick (about 1 3/4 pounds)
2/3 cup frozen orange juice concentrate, defrosted
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons each chopped fresh ginger and olive oil
2 cloves garlic, minced
1 teaspoon each salt and dried oregano
1/4 teaspoon ground red pepper
2 diced peeled oranges
1 small chopped red onion
1 minced seeded jalapeno pepper
1/4 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
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.
For Orange Salsa: Combine all ingredients in a non-metallic bowl. Refrigerate at least 1 hour.
Makes 6 servings.
Recipe courtesy of the Beef Industry Council.