James's Margarita Beef
2/3 cup frozen orange juice concentrate, th, awed
1/2 cup tequila
1/3 cup fresh lime juice
2 tbsp olive oil
2 tbsp chopped fresh ginger
2 med. cloves garlic, crushed
1 tsp salt
1 tsp dried oregano leaves
1/4 tsp ground red pepper
1 1/2 lb well-trimmed boneless beef
1 round steak, 1 inch thick
1 orange salsa (rec. follows)
1 garnish
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
In a nonmetallic bowl, combine
2 oranges, peeled and cubed 1 small onion, chopped 1 jalapeno, seeded
and chopped 1/4 cup chopped fresh cilantro 2 to 3 tablespoons fresh
lime juice 2 tablespoons olive oil 1/2 teaspoon salt; and 1/2
teaspoon dried oregano leaves.
Refrigerate at least one hour. Makes 1 1/2 cups.
Let me be dressed fine as I will, fies, worms, and flowers exceed
me still.
- Isaac Watts