Margarita Beef with Orange Salsa

This recipe was the winner of the 1992 National Beef Cook-Off.

Yield: 5 to 6 servings | 1 1/2 cups salsa

Ingredients

Steak

• 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

• 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

Instructions

Steak

1. Combine orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper.
2. Place steak in a plastic bag: add marinade, turning to coat. Close bag securely and marinate, refrigerated, for 4 hours, or up to overnight.

Orange Salsa

1. In a nonreactive bowl, combine all ingredients. Refrigerate for at least one hour.
2. 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).
3. Grill for 22 to 26 minutes for medium-rare to medium doneness, turning once.
4. Remove steak to carving board; let stand for 10 minutes.
5. Carve steak crosswise into thin slices: Arrange on serving platter. Garnish with cilantro and lime; serve with Orange Salsa.