- 1 1/2 teaspoons grated orange zest
- 2 tablespoons Asian chili-garlic sauce
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon cracked black peppercorns
- 3 tablespoons vegetable oil, divided use
- 1 1/2 pounds skirt steak
- 24 bamboo or wooden skewers, soaked in water
- 2 ripe tomatoes, diced
- 1 jalapeno pepper, diced
- 1 clove garlic , minced
- Salt & pepper to taste
Prepare marinade by adding juice drink, orange zest, chili-garlic sauce, brown sugar, vinegar, salt and peppercorns to a food processor or blender and blend well. Gradually add 2 tablespoons vegetable oil. Set aside marinade.
Cut steak into strips, against the grain and thread each steak strip into a skewer. Place all the skewered steak strips in a resealable large plastic bag. Add half of the prepared marinade, reserving the remainder for basting while grilling. Seal bag and toss to coat meat. Let marinate 1-hour or up to overnight, turning occasionally.
Meanwhile, prepare Red Zone dipping sauce by heating remaining oil in a heavy medium saucepan over medium heat. Add the tomatoes, jalapenos and garlic and cook until the tomatoes have softened (about 5 minutes). Maintaining pan heat, add cranberry sauce and stir until well combined and heated through. Add salt and pepper to taste and place in transportable dipping sauce bowl or individual dipping sauce bowls.
Remove steak skewers from marinade. Cook steak on grill, grill pan or skillet to desired doneness, turning once while brushing with remaining unused marinade. Serve your tailgaters Sweet and Sassy Steak on a Stick with the Red Zone Dipping Sauce and watch how happy they are!
Makes 8 servings.
Ocean Spray 2012 Tailgating Recipe Contest Finalist