Margarita Beef with Orange Salsa
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Margarita Beef with Orange Salsa Preparation
Trim fat from steak; combine steak with next 9 ingredients in a zip-top heavy-duty plastic bag. marinate in refrigerator 8 hours, turning bag occasionally. Remove steak from bag. discard marinade. Coat grill rack with cooking spray, and place over medium-hot coals. Place steak on rack; cook 5 minutes on each side or to desired degree of doneness. Yield: 4 servings (serving size: about 3 ounces beef and 1/4 cup salsa). Per serving: 497 Calories; 24g Fat (50% calories from fat); 34g Protein; 19g Carbohydrate; 101mg Cholesterol; 220mg Sodium Serving Ideas : Cut steak diagonally across grain into thin slices. NOTES : From John W. Hund, SanFrancisco, California. Arrange on a platter; top with orange Salsa, and garnish with cilantro, if desired. Recipe by: Cooking Light, Sept 1993, page 84 Posted to MC-Recipe Digest V1 #412 by email@example.com on Jan 28, 1997.
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