Orange Thai Beef Skewers

Marinade:

1 orange

1/4 c soy sauce

1/4 c seasoned rice wine vinegar

1 Tbs honey

1 Tbs sesame oil

1 tsp ground ginger

1 tsp coriander

4 cloves garlic

2-4 tsp Sriracha chili sauce

Steak:

1.5 lbs flank steak (freeze for 20 minutes before cutting to make it easier to slice)

skewers-- if using wooden or bamboo skewers, make sure to soak for at least 30 minutes before using

Zest the orange into a medium bowl.  Then cut the orange in half and add all of the juice.  You should have at least 1/4 c orange juice (more is fine!).  Add in the other marinade ingredients, adding the Sriracha to your liking.  Whisk to combine.

Slice the flank steak across the grain into about 1/4" slices, place in a zip-lock bag and pour the marinade in.  Gently knead the marinade into the meat, and place the bag in the fridge.  Marinate for at least 4 hours, or up to overnight.

Preheat your grill.  Thread the strips of meat on the skewers just like you're stitching.  Avoid over-crowding and stretch the meat out a bit on the skewer to ensure even doneness.  Place them on the grill and flip halfway through.  They'll cook quickly-- only 3-4 minutes per side.  Serve immediately!

From Our Best Bites