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Firecracker Flank Steak

Image of prepared Firecracker Flank Steak
  • prep time: 20 min
  • total time: 35 min
  • serves: 8 people
  • calories: 0 1 serving

Picante sauce puts just the right amount of "fire" in this flavorful marinade for grilled flank steak.  This is a great recipe to impress your guests, or for any day you want a mouthwatering steak.

Ingredients

  • 1 jar (16 ounces) Pace® Picante Sauce
  • 2 cups orange juice
  • 1/2 cup olive oil
  • 2 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon ground ginger
  • 2 pounds beef flank steak(1 steak)
  • 2 cups uncooked long grain white rice, prepared according to package directions (about 6 cups)

Instructions

  • Tips

    • Flavor Variation: You can substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.
  • Step 1

    Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight.

  • Step 2

    Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time and basting often with the picante sauce mixture.

  • Step 3

    Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.

  • Step 4

    Slice the beef and serve with the picante sauce mixture and rice.  Sprinkle with chopped parsley, if desired.

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