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Margarita Beef with Orange Salsa

This recipe was the winner of the 1992 National Beef Cook-Off.



  • 2/3 cup frozen orange juice concentrate, thawed
  • 1/2 cup tequila
  • 1/3 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh ginger
  • 2 medium cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon ground red pepper
  • 1 1/2 pounds well-trimmed boneless beef
  • 1 (1-inch thick) round steak

Orange Salsa

  • 2 oranges, peeled and cubes
  • 1 small onion, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 2 to 3 tablespoon fresh lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano leaves


  1. Steak: Combine orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper.
  2. Place steak in a plastic bag: add marinade, turning to coat. Close bag securely and marinate, refrigerated, for 4 hours, or up to overnight.
  3. Orange Salsa: In a nonreactive bowl, combine all ingredients. Refrigerate for at least one hour.
  4. Remove steak from marinade; discard marinade. Place steak on grill over medium coals (you should be able to hold your hand 4 inches above the coals for a count of 4 seconds).
  5. Grill for 22 to 26 minutes for medium-rare to medium doneness, turning once.
  6. Remove steak to carving board; let stand for 10 minutes.
  7. Carve steak crosswise into thin slices: Arrange on serving platter. Garnish with cilantro and lime; serve with Orange Salsa.

Yield: 5 to 6 servings | 1 1/2 cups salsa

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