2\/3 C. frozen (thawed) orange juice concentrate
\n1\/2 C. tequila or water
\n1\/3 C. fresh lime juice
\n2 T. each chopped fresh ginger and olive oil
\n2 cloves minced garlic
\n1 tsp. each salt and dried oregano
\n1\/4 tsp. cayenne pepper
\n1 1\/2- to 1 3\/4-pound beef top-round steak, cut 1 inch thick<\/p>\n
In a small bowl, combine the orange juice concentrate, tequila or water, lime juice, ginger, oil, garlic, salt, oregano and cayenne pepper; mix well. Place beef in a resealable plastic bag; add marinade; turn to coat. Marinate in refrigerator 6 hours to overnight; turn occasionally. Remove steak; discard marinade. Grill, uncovered, 16 to 18 minutes for medium-rare doneness, turning occasionally. Carve into thin slices and serve.<\/p>\n
Yield: 6 servings
\nCalories: 158
\nFat: 4g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
2\/3 C. frozen (thawed) orange juice concentrate 1\/2 C. tequila or water 1\/3 C. fresh lime juice 2 T. each chopped fresh ginger and olive oil 2 cloves minced garlic 1 tsp. each salt and dried oregano 1\/4 tsp. cayenne pepper 1 1\/2- to 1 3\/4-pound beef top-round steak, cut 1 inch thick In a small bowl, combine the orange juice concentrate, tequila or water, lime juice, ginger, oil, garlic, salt, oregano and cayenne pepper; mix well. Place beef in…<\/p>\n