Margarita Beef with Orange Salsa
Tequila and lime juice help to tenderize the beef top round steak.
- 1 beef top round steak, cut 1 inch thick (about 1-3/4 pounds)
- Marinade:2/3 cup frozen orange juice concentrate, defrosted
- 1/2 cup tequila
- 1/3 cup fresh lime juice
- 2 Tbs olive oil
- 2 Tbs chopped fresh ginger
- 2 cloves garlic, minced
- 1 tsp each salt and dried oregano
- 1/4 tsp ground red pepper
- Orange Salsa:2 diced peeled oranges
- 1 small chopped red onion
- 1 minced seeded jalapeño pepper
- 1/4 cup chopped fresh cilantro
- 2 Tbs fresh lime juice
- 2 Tbs olive oil
- 1/2 tsp salt
- 1/2 tsp 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.
- Orange Salsa:Combine all salsa ingredients in a non-metallic bowl. Refrigerate for at least 1 hour. Makes about 1 1/2 cups.
Recipe courtesy of the National Cattleman’s Beef Association
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.
Calories from Fat 176 (41%)
(30%)Total Fat 20g
(27%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Total Carbohydrate 21g
(7%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.