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Beef
>> Cran-ango Beef Yakitori With Grilled Romaine Halves
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
Preparation:
1. Combine Marinade Ingredients In A Medium Bowl.
Whisk Until Combined.
2. Place Half The Marinade In A Small Bowl To Reserve For Basting; Cover And Refrigerate.
Place Remaining Marinade And Beef Slices In A Gallon Resealable Plastic Bag.
Refrigerate 2 Hours Or Overnight.
3. Prepare Gas Or Charcoal Grill For Medium-high Heat.
Soak 16 (6-inch) Wooden Skewers In Water For 10 Minutes.
4. Remove Beef From Bag; Discard Marinade.
Thread Beef Onto Skewers.
Whisk Together ¼ Cup Olive Oil And Balsamic Vinegar In A Small Bowl.
Drizzle Over Lettuce Halves; Sprinkle With Salt And Pepper.
5. Brush Grill Rack With Remaining 2 Tablespoons Oil; Place Skewers And Lettuce Halves On Rack.
Grill Beef, Basting Frequently With Reserved Marinade And Turning Occasionally, About 4 To 6 Minutes.
Grill Romaine Halves Until Slightly Charred And Wilted, About 1 To 2 Minutes Per Side.
6. Place Romaine Halves On A Platter.
Top With Skewers.
Garnish By Sprinkling With Sweetened Dried Cranberries And Cilantro.
Instead Of Basic Bbq Sauce, Add A Splash Of Flavor With Cranberries And Cilantro To Marinated Beef Skewers And Serve On A Bed Of Grilled Romaine Halves.
Makes 4 Servings.
You can serve with your family and friends.
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