Cran-Ango Beef Yakitori With Grilled Romaine Halves Recipe

Ingredients

• Marinade:
• 1 (16-ounce) can Ocean Spray®
• Whole Berry Cranberry Sauce
• 1 cup hoisin sauce
• ¾ cup diced mango
• 2 green onions, minced
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro, divided use
• 1 tablespoon grated ginger
• 1 teaspoon orange zest
• ¼ teaspoon red pepper flakes
• Ingredients:
• 1 pound beef skirt or flank steak,
• sliced across grain into ¼ inch thick strips
• ¼ cup plus 2 tablespoons extra-virgin olive oil, divided use
• 2 heads romaine lettuce, cut in half lengthwise, leaving root end attached
• 2 tablespoons balsamic vinegar
• 1 teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• ¼ cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries, roughly chopped

How to make Cran-Ango Beef Yakitori With Grilled Romaine Halves

1. Combine marinade ingredients in a medium bowl.
2. Whisk until combined.
3. Place half the marinade in a small bowl to reserve for basting; cover and refrigerate.
4. Place remaining marinade and beef slices in a gallon resealable plastic bag.
5. Refrigerate 2 hours or overnight.
6. Prepare gas or charcoal grill for medium-high heat.
7. Soak 16 (6-inch) wooden skewers in water for 10 minutes.
8. Remove beef from bag; discard marinade.
9. Thread beef onto skewers.
10. Whisk together ¼ cup olive oil and balsamic vinegar in a small bowl.
11. Drizzle over lettuce halves; sprinkle with salt and pepper.
12. Brush grill rack with remaining 2 tablespoons oil; place skewers and lettuce halves on rack.
13. Grill beef, basting frequently with reserved marinade and turning occasionally, about 4 to 6 minutes.
14. Grill romaine halves until slightly charred and wilted, about 1 to 2 minutes per side.
15. Place romaine halves on a platter.
16. Top with skewers.
17. Garnish by sprinkling with sweetened dried cranberries and cilantro.

Notes