Fire Escape Flank Steak Food

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FIRECRACKER FLANK STEAK



Firecracker Flank Steak image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

1 jar (16 ounces) Pace® Picante Sauce
2 cups orange juice
1/2 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 pounds)
Hot cooked rice
Chopped fresh parsley

Steps:

  • 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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