Serves four, generously.

1 1/2 lbs. well-trimmed Beef Top Round Steak, cut 1 inch thick
2/3 cup frozen Orange Juice concentrate, thawed
1/2 cup Tequila
5 Tbs Lime Juice
2 Tbs Olive Oil
1 1/2 tsp powdered Ginger
1 tsp Garlic Powder
1 tsp Salt
1 tsp dried Oregano flakes
1/4 tsp ground Red Pepper

Combine everything BUT the Round Steak, and mix well. Place into a large zip-lock plastic bag, and add the steak. Close the bag and turn to make sure the entire steak is coated. Let marinate in the refrigerator or the cooler for 2 to 4 hours (or longer, if you wish).

Remove the steak from the marinade and discard the marinade.

Heat the grill to medium.

Grill the steak 12 to 16 minutes for medium rare (150F) to medium (160F) doneness, turning once.

Remove steak to a carving board; tent with aluminum foil. Let stand 10 minutes.

Carve steak crosswise into thin slices and serve.

(From Gourmet Camp Chow, available at lulu.com)