1. Combine vegetable oil, teriyaki sauce, onion, orange zest and juice, chili sauce, garlic, gingerroot, and sesame oil in large sealable freezer bag or container. Transfer 1 cup (250 mL) of the marinade to a large bowl and set aside to use in Citrus Salad Dressing. 2. Pierce steak all over with a fork and add to bag or dish, massaging to coat; seal and refrigerate for 4 to 8 hours. Meanwhile, soak skewers in water for at least 30 minutes. 3. Discard marinade from meat; pat steak dry with paper towel and season lightly on both sides with salt and pepper to your taste. 4. Slice steak across the grain into about thin strips, each about 1 inch (2.5 cm) long. Roll each strip into a pinwheel shape and thread onto soaked skewers to make lollipops. (NOTE: you can thread several 'lollies' onto each stick like you would kabob cubes.) 5. Grill lollipops on a well-oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of lollipop reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to a plate, cover loosely with foil and let rest for 5 minutes. 6. Citrus Salad Dressing: Meanwhile, whisk add olive oil and vinegar to reserved 1 cup (250 mL) marinade and whisk to combine. Toss dressing with salad greens and other salad ingredients. 7. Divide salad among serving plates and top with lollipops.

Grilled Beef Pinwheels with Cantaloupe Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Inside Skirt Steak