Outdoor Cooking: Margarita Beef by Recipe Cottage

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	Margarita Beef

		Margarita Beef with Orange Salsa 5 to 6 servings 1 1/2 lbs beef, top round, 1" thick 2/3 cup frozen orange juice concentrate 1/2 cup tequila 1/3 cup lime juice, fresh 2 tablespoons olive oil 2 tablespoons ginger, chopped 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon oregano 1/4 teaspoon red pepper 1 1/2 cups salsa fresh cilantro lime wedges 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 in refrigerator 4 hours or overnight, as desired. Prepare Crazy Summer Salsa (or the original recipe's wimpy salsa). Remove the steak from the marinade; discard marinade. Place steak on grill over medium coals. (Test about 4 inches above coals for medium with 4 second hand count.) Grill 22 to 26 minutes for medium rare (150 deg F) to medium (160 deg F) 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 Salsa. Orange Salsa (original recipe - mild) 2 oranges, pealed and cut into 1/2 inch pieces 1 small red or white onion, chopped 1 Jalapeno chile, seeded and finely chopped 1/4 cup coriander, fresh (cilantro), chopped 2-3 tablespoons lime juice 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon oregano leaves, dried Combine all ingredients in a non-metallic bowl and refrigerate a least one hour. Yield: 1.5 cup. Summer Salsa (modified recipe - spicy) 2 oranges peeled and cut into pieces 1 small onion chopped fine 2+ (to your heat level liking) minced Habaneros 1/4 + cup chopped cilantro leaves, no stems 3 tablespoons fresh lime juice 2 teaspoons extra virgin olive oil 1/2 teaspoon dried Mexican oregano 1/4 teaspoon salt, optional Mix it all together - let it sit for a 1/2 hour.