Firecracker Flank Steak Recipe
Save And Share :
Sponsored Links
Picante sauce puts just the right amount of "fire" in this flavorful marinade for grilled flank steak. This is a great recipe to impress warm weather company, or for any day you want a tender and scrumptious steak.
Ingredients
- 1 jar (16 ounces) Pace® Picante Sauce
- 2 cups orange juice
- 1/2 cup olive oil
- 2 tbsp. packed brown sugar
- 2 tbsp. soy sauce
- 2 tbsp. Dijon-style mustard
- 1 tsp. ground ginger
- 1 beef flank steak (about 2 pounds)
- Hot cooked rice
- Chopped fresh parsley
- 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 to desired doneness, turning the beef over once during grilling 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.
- For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment