I am taking one of my favorite Asian dishes and grilling over the direct heat, intense heat of the new and improved Bull Bison Charcoal Grill packed with flavor and smothered with a killer sauce, these mouth water skewers are a must-have, rain or shine!
This week on the menu – grilled tangerine peel beef skewers. Thinly sliced flank steak is placed briefly into a simple marinade while Bull’s competition lump charcoal fires away on the new and improved Bison Charcoal Grill.
Threaded onto Bull’s signature stainless steel flat skewers the steak only takes minutes to grill over the intense heat. Coated with a delicious tangerine sauce that is made ahead of time, the sugar from the orange juice in the sauce caramelize the meat, creating a crunchy, char on these bad boys. To finish serve with some fresh steamed white rice, topped with more sauce and garnished with fresh winter citrus and scallions. Better double that recipe! They will be gone in minutes!
Chef’s Notes:
- The new and improved Bison Charcoal Grill Cart has been re-engineered for greater performance. The new vent system and gasket features allows for greater temperature control with the ability to regulate the oxygen flow into the firebox. Now you can set up the Bison Grill for slow and low BBQ, or crank it up to get the perfect sear on your steak skewers!
- Try adding fresh lemongrass or ginger to the steamed white rice to enhance the flavor. Using the back of a chef’s knife, gently smash and place into the water before placing the lid on to steam. I absolutely love this simple, yet delicious touch.
BBQ Tangerine Peel Beef Skewers
Ingredients
Marinade & Skewers
- 2 1/4 lbs flank steak, thinly sliced against the grain
- 4 tbsp soy sauce
- 4 tbsp olive oil
- Kosher salt and freshly cracked black pepper
Sauce
- 2 tsp olive oil
- 5 dried red chilis
- 2/3 cups fresh orange juice, no pulp
- 4 tbsp Chinese rice vingear
- 2 tbsp soy sauce
- 4 tbsp brown sugar
- 1 tsp chili garlic sauce
- 4 piece (about 1/4 cup) tangerine peel, cut into thin strip, julienne
- 4 tsp cornstarch dissolved into 1 1/2 tbsp water
- 3 scallions, cut at the diagonal, for garnish
Instructions
Marinade: In a large bowl, add the meat along with the soy sauce and olive oil. Using your hands, gently mix to coat all over. Allow it to sit for 15 minutes while the Bull Bison Grill is preheating and the sauce is made.
Sauce: In a small sauce pan over medium-high heat, add the 2 tbsp of oil. Once hot, add the chilis and stir until fragrant, about 30 seconds. Add the julienned tangerine peel and saute for another 30 seconds.
Add the orange juice, vinegar, soy sauce, chili garlic sauce and bring to a boil. Add the cornstarch mix and stir until the sauce boils and thickens. Turn the heat off and cover til time to use. Take about 1/2 cup portion along with Bull’s basting brush to coat the skewers when on the grill.
Preheating the Bison grill: Using Bull’s competition lump charcoal and black chimney starter build a hot fire on the Bison grill.
Once the charcoal is ready, spread it out evenly. For optimum charring and direct heat, make sure the adjustable charcoal basket is set as close as it can go to the grill grates. Using Bull’s dual handle mega monster brush, scrape the heated grill rack clean. Rub the rack with oil.
Skewers: Thread the marinated, thinly sliced steak from the bowl and onto the Bull’s skewers. Place on a sheet pan and repeat until all skewers are complete. Salt and pepper the skewers and lightly brush with olive oil.
Place the skewers on the clean, hot grills grates. Allow them to grill without moving for 3 to 4 minutes. Using Bull’s basting brush, coat the skewers with the tangerine sauce. Turn over and finish grilling for another 3 to 4 minutes, coating the other side with the sauce, total time around 8 to 10 minutes.
To serve: Place the beef skewers onto a large platter along with some fresh steamed rice. Using a large spoon, place the remaining sauce on top of skewers. Garnish with sliced oranges and scallions. Enjoy!
