Margarita Beef with Orange Salsa

6 servings

Preparation Time:
Marinating Time: 6 hours


  1. 1 beef top round steak, cut 1-inch thick (1-3/4 lb.)
  2. Marinade:
  3. 2/3 cup frozen orange juice concentrate, defrosted
  4. 1/2 cup tequila
  5. 1/3 cup fresh lime juice
  6. 2 Tablespoons chopped fresh ginger
  7. 2 Tablespoons olive oil
  8. 2 cloves garlic, minced
  9. 1 teaspoon dried oregano
  10. 1/4 teaspoon ground red pepper
  11. 2 oranges, peeled and diced
  12. 1 small red onion, chopped
  13. 1 jalapeno pepper, seeded and minced
  14. 1/4 cup fresh cilantro, chopped
  15. 3 Tablespoons fresh lime juice
  16. 2 Tablespoons olive oil
  17. 1/2 teaspoon salt
  18. 1/2 teaspoon dried oregano
  19. Orange Salsa:
  20. 1/2 teaspoon salt

1. Combine orange juice concentrate, tequila, fresh lime juice, ginger, olive oil, garlic, oregano, red pepper and salt. Marinate steak in the marinade in refrigerator 6 hours or as long as overnight.

2. 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. (Do not overcook.) Carve into thin slices. Serve with orange salsa.

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. (Do not overcook.)

Orange Salsa:
Combine orange, red onion, jalapeno pepper, fresh cilantro, fresh lime juice, olive oil, salt and oregano in non-metallic bowl. Refrigerate at least 1 hour.

Photo and Recipe Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

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