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Margarita Beef With Orange Salsa (Tex-Mex)

1 12 lbs sirloin steaks (1-inch thick)
23 cup frozen orange juice concentrate
12 cup tequila
13 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons fresh ginger (minced)
2 garlic cloves (crushed)
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cayenne pepper
2 cups oranges (fresh, 1/2-inch pieces)
12 cup red onion (chopped)
14 cup fresh cilantro (chopped)
3 tablespoons lime juice
2 tablespoons fresh extra virgin olive oil
12 teaspoon salt
12 teaspoon dried oregano
2 tablespoons fresh cilantro (chopped)
1 lime, cut into wedges


For the marinade: combine orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano, and red pepper in zip lock bag. Place steak in bag and marinade for 4 hours or over night. Grill steak over medium coals until desired doneness (recommend medium). Remove steak and let stand for 10 minutes. Then carve steak crosswise into thin slices. Arrange on serving platter, garnish with cilantro and lime. Serve with orange salsa. For the salsa: Combine all ingredients in a non-metallic bowl and refrigerate a least one hour.

Source: www.food.com