Recipe: Margarita beef with orange salsa

Margarita Beef with Orange Salsa dish make by Angie Horkan (WZAW photo)
Margarita Beef with Orange Salsa dish make by Angie Horkan (WZAW photo)(WSAW)
Published: May. 11, 2020 at 4:52 PM CDT
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1 beef Top Round Steak, 1 inch thick (about 1-3/4 pounds)


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 teaspoons minced garlic

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


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.

To make Orange Salsa:

Combine all salsa ingredients in non-metallic bowl. Cover and refrigerate at least 1 hour.

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.

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