Beef “Lollipops” with Cantaloupe Salad

• ½ cup EACH vegetable oil, teriyaki sauce and minced onion
• Grated orange zest and juice of 1 large orange
• 2 tsp EACH Asian chili sauce, sesame oil and minced clove garlic and gingerroot
• 1 ½ lb (750 g) Beef Flank or Inside Skirt Marinating Steak
• 4 cups mixed salad greens
• 4 cups Salad ingredients: sliced cucumber, cantaloupe chunks, diced sweet red pepper, slivers onion, etc
• Citrus Salad Dressing (recipe follows)

1. Combine vegetable oil, teriyaki sauce, onion, orange zest and juice, chili sauce, garlic, gingerroot, and sesame oil in large dish or sealable freezer bag. Remove 1 cup of the marinade and set aside to use in Citrus Salad Dressing.
2. Pierce steak all over with a fork; add to dish or bag. Cover or seal and refrigerate for 4 or up to 12 hours. Discard marinade; pat steak dry with paper towel and season lightly with salt and pepper on both sides.Slice steak across the grain into 1-inch long strips. Roll up each strip into a pinwheel shape and thread onto metal or soaked wooden skewers to make lollipops. (NOTE: you can thread several 'lollies' onto each stick like you would kabob cubes.)
3. Place lollipops on well oiled grill that is preheated to 400°F and cook for 3 to 5 minutes per side. Cover loosely with foil and let rest 5 minutes.
4. Meanwhile, make Citrus Salad Dressing (recipe follows). Toss with salad greens and other salad ingredients and serve with Lollipops as an appetizer or main course.
5. 10 Minutes

Citrus Salad Dressing

1. Combine 1 cup of the reserved marinade with 1/3 cup EACH olive oil and vinegar.
2. Stir in 1 to 2 tbsp liquid honey and season with salt and pepper to taste.