Marinade Recipes

 

CHIPOTLE SALSA STEAK – 25 to 35 minutes
(Marinating time:  6 hours or overnight)

    1 lb beef top round steak, cut 3/4" to 1" thick
    3 Tbsp chopped fresh cilantro
           Flour tortillas, warmed, optional
Marinade:

1-1/2 cups chipotle salsa
         Juice and grated peel from 2 medium limes
  1/2 tsp ground cumin

  1. Combine marinade ingredients. Marinate beef steak in 3/4 cup marinade in refrigerator 6 hours or as long as overnight. Refrigerate remaining marinade separately.
  2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4" thick steak, uncovered, 8 to 9 minutes (1" thick steak 16 to 18 minutes) for medium rare doneness, turning occasionally. (Do not overcook.)
  3. Combine reserved marinade and cilantro. Carve steak. Serve with sauce and tortillas.

4 servings

To Broil:  Place steak on rack in broiler pan so surface of beef is 2" to 3" from heat. Broil 3/4" thick steak 12 to 13 minutes (1" thick steak 17 to 18 minutes) for medium rare doneness, turning once.  (Do not overcook.)

 

MARGARITA BEEF WITH ORANGE SALSA – 30 minutes
(Marinating time:  6 hours or overnight)

    1  beef top round steak, cut 1" thick (1-3/4 lb)
Marinade:
2/3  cup frozen orange juice concentrate, defrosted
1/2  cup tequila
1/3  cup fresh lime juice
   2  Tbsp chopped fresh ginger
   2  Tbsp olive oil
   2  cloves garlic, minced
   1  tsp dried oregano
1/4  tsp ground red pepper

  1. Combine marinade ingredients and 1 tsp salt.  Marinate beef steak in marinade in refrigerator 6 hours or as long as overnight.
  2. 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.  (Do not overcook.)   Carve into thin slices. Serve with orange salsa.

6 servings

To Broil:  Place steak on rack in broiler pan so surface of beef is 2" to 3" from heat.  Broil 17 to 18 minutes for medium rare doneness, turning once.  (Do not overcook.)

Orange Salsa:  Combine 2 diced peeled oranges, 1 small chopped red onion, 1 minced seeded jalapeño pepper, 1/4 cup chopped fresh cilantro, 2 to 3 Tbsp fresh lime juice, 2 Tbsp olive oil and 1/2 tsp each salt and dried oregano in non-metallic bowl.  Refrigerate at least 1 hour.

About 1-1/2 cups

 

Recipes Courtesy Cattlemen's Beef Board