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Margarita Beef with Orange Salsa

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings

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 Tbs olive oil

2 Tbs chopped fresh ginger

2 cloves garlic, chopped

1 tsp each salt and dried oregano

1/4 tsp ground red pepper

Orange Salsa:

2 diced peeled oranges

1 small chopped red onion

1 chopped seeded jalapeño pepper

1/4 cup chopped fresh cilantro

2 Tbs fresh lime juice

2 Tbs olive oil

1/2 tsp salt

1/2 tsp dried oregano

Directions

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.

Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Carve into thin slices. Serve with orange salsa.

Orange Salsa:

Combine all salsa ingredients in a non-metallic bowl. Refrigerate for at least 1 hour. Makes about 1 1/2 cups.

To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare doneness, turning once.

Nutrition facts

Serving Size 1 serving
Calories 363
Calories from Fat 133 (37%)
% Daily Value*
23%Total Fat 15g
16%Saturated Fat 3.2g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 8.9g
23%Cholesterol 69mg
27%Sodium 641mg
19%Potassium 672mg
7%Total Carbohydrate 21g
7%Dietary Fiber 1.8g
Sugars 16g
Sugar Alcohols 0g
52%Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.