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Related recipes: Beef, Beef Round Roast, Chile Peppers, Citrus, Fall, Low-Carb, Main Dishes, National Cattlemans Beef Association, Onions, Round Tip Steak, Winter
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Mexican Rice Casserole with Chiles and Cheese
Yield: 6 servings
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, minced
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 minced 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
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.
Recipe courtesy of the National Cattleman’s Beef Association
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
