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| 1 1/2 x ca. 450 g | Beef; top round, 1-inch thick |
| 2/3 Tasse | Orange juice; frozen concentrate |
| 1/2 Tasse | Tequila |
| 1/3 Tasse | lime juice fresh |
| 2 Esslöffel | olive oil |
| 2 Esslöffel | Ginger chopped |
| 2 | Cloves garlic crushed |
| 1 Teelöffel | salt |
| 1 Teelöffel | Oregano leaves; dried |
| 1/4 Teelöffel | Red pepper ground |
| 1 1/2 Tasse | Coyote's Summer Salsa or wimpy "orange salsa" (see recipe) |
| | Coriander; fresh (cilantro) |
| | Lime wedges |
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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 in refrigerator 4 hours or overnight, as desired. Prepare Crazy Summer Salsa (or the original recipe's wimpy salsa). Remove the steak from the marinade; discard marinade. Place steak on grill over medium coals #. Grill 22 to 26 minutes for medium rare (150 deg F) to medium (160 deg 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 Coyote's Summer Salsa (or wimpy orange salsa from the original recipe). 5 to 6 servings. See both recipes in this cookbook.
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