Margarita Beef with Orange Salsa

This recipe is perfect for entertaining. These steaks go into a flavorful marinade, are grilled, then served with a festive orange salsa.

  • 30
    min
  • 6
    SERVINGS
  • 270
    Cal
  • 27 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Top Round Steak, 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 tablespoons minced fresh ginger
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon ground red pepper
Orange Salsa:
  • 2 oranges, peeled, diced
  • 1 small red onion, chopped
  • 1 jalapeno pepper, seeded, minced
  • 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 leaves

Cooking:

  1. 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.
  2. To make Orange Salsa: Combine all salsa ingredients in non-metallic bowl. Cover and refrigerate at least 1 hour.
  3. Remove steak; discard marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, 10 to 11 minutes) for medium rare (145°F) doneness, turning occasionally. Do not overcook. Carve into thin slices. Serve with orange salsa.

Nutrition Information

Butcher Counter

Margarita Beef with Orange SalsaTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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