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Cran-ango Beef Yakitori with Grilled Romaine Halves

Cran-ango Beef Yakitori with Grilled Romaine HalvesInstead 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.

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

Recipe Ingredients:

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

Cooking Directions:

  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.

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