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Beef >> Cran-ango Beef Yakitori With Grilled Romaine Halves
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Beef >> Cran-ango Beef Yakitori With Grilled Romaine Halves


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
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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