It seems we've been dodging natural disasters all winter, spring, and summer, so barbecuing in the "elements" has become commonplace. The mixture of sweet orange juice with the slightly bitter and smoky molasses promised to be a winning flavor combination. The original recipe is from an America's Test Kitchen magazine.
Serves 4
1 cup orange juice
1/2 cup unsulfured molasses
2 garlic cloves, smashed
2 lbs steak tips (flap meat), cut into 2 inch chunks
In a medium saucepan, bring orange juice to a boil over high heat and reduce to 1/3 cup, about 3 minutes. Stir in 1/2 cup molasses and boil until mixture reduces to 1/2 cup. Whisk in the smashed garlic. Season the beef with salt and pepper. Toss beef with the molasses mixture.
Thread meat evenly onto four metal skewers and grill over a hot fire, turning frequently and basting with the sauce, until meat is well-browned. Serve with rice and Chinese long beans.
**************************
TASTE NOTES
I love the idea of kebabs, but don't make them often because they are difficult to cook precisely. I have metal skewers that fit into a lovely rack that keeps them from sticking to the grill, but the skewers are round. They turn easily, but the meat does not. I need to find some flat skewers that will keep the meat in place when I flip the skewer. That said, the flavor of the molasses glaze was incredible. I'm going to try it on a flank steak and/or a pork loin very soon.
What a gorgeous look this has cooked to perfection, love the molasses and that glaze it just awesome~
ReplyDeleteThey are gorgeous! What a beautiful - and not too sweet - glaze! I have flat metal kebab skewers, they really do make life less frustrating.
ReplyDeleteI definitely understand your frustration when cooking food on skewers. I've finally learned that wooden skewers don't conduct as much heat as the metal do and quite often the inside of my chicken is still raw (gross). I'm in the market for some metal ones and have a feeling I'm still in for some frustration. Skewers are just tricky.
ReplyDeleteSaying that, these look gorgeous. I've been into using acids, like orange juice, on meat. It seems to break the meat down and make it really tender.