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.
Ingredients
1 jar (16 ounces) Pace® Picante Sauce
2 cups orange juice
0.5 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)
2 cups orange juice
0.5 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
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 chopped parsley, if desired.
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 chopped parsley, if desired.
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 mouth...
Directions
Print
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 chopped parsley, if desired.
Ingredients
1 jar (16 ounces) Pace® Picante Sauce
2 cups orange juice
0.5 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)
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