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Recipe: margarita beef with orange salsa

margarita beef with orange salsa recipe image
Margarita beef with orange salsa serving suggestion

margarita beef with orange salsa

This recipe is perfect for entertaining. These steaks go into a flavorful marinade, are grilled, then served with a festive 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.