Beef “Lollipops” with Cantaloupe Salad

Serve with the suggested salad or just serve as beef bites with the reserved dressing as a dipping sauce. If you want more of an orange flavour in the dressing, try adding a teaspoon or so of orange juice concentrate (undiluted). OPTION: If you would rather just serve slivers of cooked steak with the salad, you can skip making the lollipops and cook steak whole, carving it across the grain to serve.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 ½ cup EACH vegetable oil, teriyaki sauce and minced onion
  Grated orange zest and juice of 1 large orange
 2 tsp EACH Asian chili sauce, sesame oil and minced clove garlic and gingerroot
 1 ½ lb (750 g) Beef Flank or Inside Skirt Marinating Steak
 4 cups mixed salad greens
 4 cups Salad ingredients: sliced cucumber, cantaloupe chunks, diced sweet red pepper, slivers onion, etc
  Citrus Salad Dressing (recipe follows)

1

Combine vegetable oil, teriyaki sauce, onion, orange zest and juice, chili sauce, garlic, gingerroot, and sesame oil in large dish or sealable freezer bag. Remove 1 cup of the marinade and set aside to use in Citrus Salad Dressing.

2

Pierce steak all over with a fork; add to dish or bag. Cover or seal and refrigerate for 4 or up to 12 hours. Discard marinade; pat steak dry with paper towel and season lightly with salt and pepper on both sides.Slice steak across the grain into 1-inch long strips. Roll up each strip into a pinwheel shape and thread onto metal or soaked wooden skewers to make lollipops. (NOTE: you can thread several 'lollies' onto each stick like you would kabob cubes.)

3

Place lollipops on well oiled grill that is preheated to 400°F and cook for 3 to 5 minutes per side. Cover loosely with foil and let rest 5 minutes.

4

Meanwhile, make Citrus Salad Dressing (recipe follows). Toss with salad greens and other salad ingredients and serve with Lollipops as an appetizer or main course.

Ingredients

 ½ cup EACH vegetable oil, teriyaki sauce and minced onion
  Grated orange zest and juice of 1 large orange
 2 tsp EACH Asian chili sauce, sesame oil and minced clove garlic and gingerroot
 1 ½ lb (750 g) Beef Flank or Inside Skirt Marinating Steak
 4 cups mixed salad greens
 4 cups Salad ingredients: sliced cucumber, cantaloupe chunks, diced sweet red pepper, slivers onion, etc
  Citrus Salad Dressing (recipe follows)

Directions

1

Combine vegetable oil, teriyaki sauce, onion, orange zest and juice, chili sauce, garlic, gingerroot, and sesame oil in large dish or sealable freezer bag. Remove 1 cup of the marinade and set aside to use in Citrus Salad Dressing.

2

Pierce steak all over with a fork; add to dish or bag. Cover or seal and refrigerate for 4 or up to 12 hours. Discard marinade; pat steak dry with paper towel and season lightly with salt and pepper on both sides.Slice steak across the grain into 1-inch long strips. Roll up each strip into a pinwheel shape and thread onto metal or soaked wooden skewers to make lollipops. (NOTE: you can thread several 'lollies' onto each stick like you would kabob cubes.)

3

Place lollipops on well oiled grill that is preheated to 400°F and cook for 3 to 5 minutes per side. Cover loosely with foil and let rest 5 minutes.

4

Meanwhile, make Citrus Salad Dressing (recipe follows). Toss with salad greens and other salad ingredients and serve with Lollipops as an appetizer or main course.

Beef “Lollipops” with Cantaloupe Salad
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