Cooker’s Pot

You’ll Need:

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 (recipe follows)

Procedure:

Combine orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper. Place steak in a plastic bag: add marinade, turning to coat. Close bag securely and marinate, refrigerated, for 4 hours, or up to overnight. Prepare Orange Salsa (recipe below). 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). Grill 22 to 26 minutes for medium-rare to medium doneness, turning once. Remove steak to carving board; let stand 10 minutes. Carve steak crosswise into thin slices: Arrange on serving platter. Garnish with cilantro and lime; serve with Orange Salsa. Makes 5 to 6 servings. 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 In a nonreactive bowl, combine all ingredients. Refrigerate at least one hour. Makes 1 1/2 cups.

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