This recipe was supposed to be made as kebabs, but personally I think that's an added unnecessary extra step. So I just marinated our beef in this mixture for a few minutes before grilling then had Brian add more of the marinade to the beef as it cooked on the grill.
We could not taste the orange juice/glaze at all. To us, it was just grilled meat and like I said, I even marinated it for a while first! It says to serve the meat with the remaining glaze, but since I marinated it in the mixture we did not do this. Could that have made a difference, maybe. Regardless, would I make this again, no. It wasn't bad, it just lacked flavor.
1/4 cup frozen orange juice concentrate
1/4 cup soy sauce
2 teaspoons Dijon mustard
4 tablespoons unsalted butter, melted
1 1/2 pounds boneless sirloin, cut into 1-inch cubes
Salt and pepper
Preheat broiler or prepare a charcoal fire and let burn to a gray ash. Stir orange juice concentrate with soy sauce, mustard and butter in a small saucepan over medium-high heat until smooth, 2 minutes.
Brush orange mixture evenly over meat and season with salt and pepper. Bring any remaining glaze to a boil in saucepan, then remove from heat and reserve.
Set broiling pan or grill about 6 inches from heat source. Broil or grill skewers for 6 to 8 minutes, turning often, until meat is browned. Serve kebabs warm with remaining glaze on the side.
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