Margarita Beef with Orange Salsa
  • 30 minutes
  • Makes 6 servings
  • Entrée

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.


  • 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


  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

270 Calories; 10.1g Total Fat; 2.3g Saturated Fat; 1g Polyunsaturated Fat; 6.5g Monounsaturated Fat; 0.2g Trans Fat; 73mg Cholesterol; 454mg Sodium; 582mg Potassium; 12.5g Total carbohydrate; 27g Protein; 3mg Iron; 8mg Niacin; 0.9mg Vitamin B6; 85.2mg Choline; 2mcg Vitamin B12; 4.5mg Zinc; 26.7mcg Selenium; 1.6g Fiber.