Firecracker Flank Steak Recipe

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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 warm weather company, or for any day you want a tender and scrumptious steak.

  • 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.
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