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
- Combine marinade ingredients
in a medium bowl. Whisk until combined.
- 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.
- Prepare gas or charcoal
grill for medium-high heat. Soak 16 (6-inch) wooden skewers in
water for 10 minutes.
- 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.
- 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.
- 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.
