2 3⁄4 cups prepared golden margarita, Jose Cuervo®
3 tablespoons orange juice concentrate, thawed, Minute Maid®
2 tablespoons diced jalapeños, Ortega®
4 New York sirloins
2 fresh limes, thickly sliced
2 large tomatoes, sliced 1⁄2 inch thick
Place margarita, orange juice concentrate, and jalapeños in a zip-top bag. Squeeze out air and seal. Gently massage bag to combine ingredients. Add the steaks and limes. Marinate in refrigerator for at least 2 hours.
Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. Remove steaks and limes from marinade; discard marinade. Let steaks sit at room temperature for 20 to 30 minutes. Place steaks on hot oiled grill. Cook for 4 to 6 minutes per side for rare (135 degrees F) or 6 to 8 minutes for medium (160 degrees F). Place tomatoes and reserved lime on grill. Cook for 2 minutes per side or until they have grill marks. Transfer steaks to a platter and let rest 5 minutes. Serve steaks with tomatoes and limes.