Margarita Beef with Orange Salsa Tex Mex
Infuse your dinner table with bold Tex-Mex flavors in this irresistible Margarita Beef with Orange Salsa recipe! Tender skirt steak is marinated in a zesty blend of tequila, lime juice, garlic, and smoky spices, creating a vibrant and juicy centerpiece with a touch of citrusy margarita-inspired flair. Complemented by a refreshing orange salsa made with sweet diced oranges, tangy red onion, spicy jalapeño, and a hint of honey, this dish strikes the perfect balance between savory and sweet. Whether served with warm tortillas and creamy avocado for taco night or plated as a standalone masterpiece, this quick and easy recipe is ready in just 35 minutes and perfect for casual dinners or flavorful gatherings. Bring a taste of the Southwest to your kitchen with this crowd-pleasing, citrus-forward favorite!
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Recipe Information
Ingredients
- 1 pound Beef skirt steak
- 2 tablespoons Olive oil
- 2 tablespoons Tequila
- 3 tablespoons Freshly squeezed lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 medium Oranges, peeled and diced
- 0.5 medium Red onion, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 1 small Jalapeño, finely diced
- 1 teaspoon Honey
- 8 small Tortillas (optional, for serving)
- 1 large Avocado (optional, for garnish)
Instructions
In a large mixing bowl, prepare the marinade by whisking together olive oil, tequila, lime juice, ground cumin, chili powder, garlic, salt, and black pepper.
Place the beef skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the beef, making sure it's fully coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 4 hours to let the flavors infuse.
While the beef is marinating, prepare the orange salsa. In a medium bowl, combine diced oranges, red onion, cilantro, jalapeño, and honey. Mix gently to avoid mashing the oranges. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade, letting any excess drip off, and discard the marinade.
Grill the skirt steak for 3–5 minutes per side, or until it reaches your desired level of doneness. Once cooked, remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.
To serve, arrange the sliced beef on a platter. Top or serve alongside the orange salsa. Optionally, serve with warm tortillas and sliced avocado for a full Tex-Mex experience.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 43.0 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3736 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
