1 ½ pounds well trimmed boneless beef top round steak, cut 1 inch thick
2/3 cup frozen orange concentrate, thawed
½ cup tequila
1/3 cup fresh lime juice
2 tbsps. olive oil
2 tbsps. chopped fresh ginger
2 medium cloves garlic, crushed
1 tsp. EACH salt and dried oregano leaves
¼ tsp. ground red pepper
Orange Salsa*
Cilantro sprigs
Lime wedges

Combine orange juice concentrate. tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper. Place steak in plastic bag: add marinade, turning to coat. Close bag securely and marinate in refrigerator 4 hours or overnight, as desired. Prepare Orange Salsa. Remove steak from marinade; discard marinade. Place steak on grill over medium coals**. Grill 22 to 26 minutes for medium rare (150° F) to medium (160° F) 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. 5 to 6 servings,

*ORANGE SALSA

Preparation time: 5 minutes

2 oranges, peeled and cut into ½ inch pieces
1 small red OR white onion, chopped
1 jalapeno pepper, seeded and finely chopped
¼ cup chopped fresh cilantro
2-3 tbsps. fresh lime juice
2 tbsps. olive oil
½ tsp. EACH salt and dried oregano leaves

Combine all ingredients in non metallic bowl and refrigerate at least one hour. Yield: 1½ cups.

**Test about 4 inches above coals for medium with 4 second hand count.