Instead of basic barbecue sauce, add a splash of flavor with cranberries and cilantro to marinated beef skewers and serve on a bed of grilled romaine halves.

Cran-ango Beef Yakitori with Grilled Romaine Halves

Marinade:

1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce

1 cup hoisin sauce

3/4 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

1/4 teaspoon red pepper flakes

 

Ingredients:

1 pound beef skirt or flank steak, sliced across grain into 1/4 inch thick strips

1/4 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

1/4 teaspoon fresh ground black pepper

1/4 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 1/4 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.

Makes 4 servings.

Nutrional Information Per Serving: Cal. 812 (41% DV), Fat Cal. 357, Pro. 25 g (51% DV), Carb. 87 g (29% DV), Fat 40 g (61% DV), Chol. 70 mg (23% DV), Sod. 1707 mg (71% DV), Vit. A 128 RE (27% DV), Vit C 13 mg (21% DV), Vit. E 0 mg (0% DV), Calcium 45 mg (5% DV), Iron 3 mg (19% DV), Folate 38 Ug (10% DV), Zinc 6 mg (37% DV), Pot. 614 mg (18% DV), Dietary Exchange: Fruit 6, Meat 3, Fat 6.

2007 Ultimate Cranberry Recipe Contest Finalist: Bev Jones of Brunswick, MO

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc., through ECES, Inc., Electronic Color Editorial Services.