Source:
Campbell's Recipes
Tagged With:
8 servings
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Firecracker Flank Steak
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. |
Rating:
Rate This Recipe |
Serves:
8 servings
Prep Time:
20 minutes
Cook Time:
25 minutes
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1 jar (16 ounces) Pace® Picante Sauce
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2 cups orange juice
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1/2 cup olive oil
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2 tablespoons packed brown sugar
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2 tablespoons soy sauce
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2 tablespoons Dijon-style mustard
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1 teaspoon ground ginger
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1 beef flank steak (about 2 pounds)
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2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)
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Chopped fresh parsley
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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.
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.
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.
Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley.
Flavor Variation: You can substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.
Notes:
Nutritional Values per Serving using Pace Picante Sauce: Calories 339, Total Fat 20g, Saturated Fat 5g, Cholesterol 44mg, Sodium 766mg, Total Carbohydrate 15g, Dietary Fiber 2g, Protein 23g, Vitamin A 5%DV, Vitamin C 17%DV, Calcium 2%DV, Iron 10%DV
Tips:
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