Recipe: margarita sirloin with orange salsa

Ingredients

• 1 beef Top Round Steak, cut 1 inch thick (about 1-3/4 pounds)
• MARINADE
• 2/3 cup frozen orange juice concentrate, defrosted
• 1/2 cup tequila
• 1/3 cup fresh lime juice
• 2 tablespoons minced fresh ginger
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon ground red pepper
• ORANGE SALSA
• 2 oranges, peeled, diced
• 1 small red onion, chopped
• 1 jalapeno pepper, seeded, minced
• 1/4 cup chopped fresh cilantro
• 2 to 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano leaves

Directions

1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. To make Orange Salsa: Combine all salsa ingredients in non-metallic bowl. Cover and refrigerate at least 1 hour.
3. Remove steak; discard marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, 10 to 11 minutes) for medium rare (145°F) doneness, turning occasionally. Do not overcook. Carve into thin slices. Serve with orange salsa.

NUTRITION INFORMATION
Nutrition information per serving: 270 Calories; 90.9 Calories from fat; 10.1g Total Fat (2.3 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 6.5 g Monounsaturated Fat;) 73 mg Cholesterol; 454 mg Sodium; 12.5 g Total Carbohydrate; 1.6 g Dietary Fiber; 27 g Protein; 3 mg Iron; 582 mg Potassium; 8 mg Niacin; 0.9 mg Vitamin B6; 2 mcg Vitamin B12; 4.5 mg Zinc; 26.7 mcg Selenium; 85.2 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.