FIRECRACKER FLANK STEAK

FIRECRACKER FLANK STEAK

“Picante sauce puts just the right amount of “fire” in this flavorful marinade for grilled flank steak.”



1 jar (16-oz.) Pace Picante Sauce
2 cups orange juice
½ cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 beef flank steak (about 2 lbs.)
2 cups regular long- grain white rice, prepared according to package directions
chopped fresh parsley


Stir in picante, 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 an hour or overnight.

Lightly oil the grill rack and heat the grill to medium. Grill the beef 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.

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 mixture is thickened, stirring occasionally.

Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with parsley.


Yield: 8 servings.