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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.


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