Monday, April 30, 2012

Orange Thai Beef Skewers

  • 1 Orange
  • ¼ Cup Soy Sauce
  • ¼ Cup Seasoned Rice Wine Vinegar
  • 1 T. Honey
  • 1 T. Sesame Seed Oil
  • 1 tsp. Ground Ginger
  • 1 tsp. Coriander
  • 4 Cloves Garlic
  • 2-4 tsp. Sriracha Chili Sauce
  • 1 ½ Pound Flank Steak

Bamboo Skewers soaked in water for at least 30 minutes 
Zest the entire orange into a bowl.  Cut the orange in half and juice the orange; add the orange juice to the zest.
Whisk the soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic into the orange juice and zest.  Add Sriracha to taste.  
Slice the steak against the grain into ¼ inch slices.  Place the steak slices into a zip-top bag and pour the marinade over the steak.  Refrigerate for 4-8 hours.
Preheat grill.  Thread the pieces of steak onto skewers. Grill over medium-high heat for 3-4 minutes and serve immediately because these cool quickly.

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