Firecracker Flank Steak Food

FIRECRACKER FLANK STEAK

Firecracker Flank Steak image

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.

Categories steak flank Firecracker grilled steak marinade

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

1 jar Pace® Picante Sauce
2 c. orange juice
1/2 c. olive oil
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. Dijon-style mustard
1 tsp. ground ginger
1 beef flank steak (about 2 pounds)
cooked rice
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.

FIRECRACKER SALMON STEAKS

Firecracker Salmon Steaks image

Red pepper flakes and cayenne provide the fiery flavor that gives these salmon steaks their name. Basting the fish with the zippy sauce while grilling creates a glossy glaze. -Phyllis Schmalz of Kansas City, Kansas

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup balsamic vinegar
1/4 cup chili sauce
1/4 cup packed brown sugar
3 garlic cloves, minced
2 teaspoons minced fresh parsley
1 teaspoon minced fresh gingerroot
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
4 salmon steaks (6 ounces each)

Steps:

In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce.

Nutrition Facts :

FIRECRACKER FLANK STEAK

Firecracker Flank Steak image

Flank steak is marinated and basted on the grill with a sweet and spicy mixture of Pace® Thick & Chunky Salsa, orange juice, brown sugar, soy, ginger and mustard.

Provided by Allrecipes Member

Time 1h35m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) jar Pace® Thick & Chunky Salsa
2 cups orange juice
½ cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger root
2 pounds beef flank steak
4 cups Hot cooked rice
1 tablespoon Chopped fresh parsley

Steps:

Mix the salsa, orange juice, oil, sugar, soy, mustard and ginger in a nonmetallic shallow dish or large resealable plastic bag. Add the steak and turn it to coat with marinade. Cover the dish or seal the plastic bag and refrigerate for at least 1 hour or up to 24 hours.
Lightly oil the grill rack and heat the grill to medium. Grill steak until desired doneness, basting it frequently with marinade.
Heat the remaining marinade in a small saucepan over medium-high heat to a boil. Reduce the heat to low and cook for 10 minutes.
Slice the steak across the grain at a 45-degree angle to the cutting surface. Serve with the rice and the sauce. Top with the parsley.

Nutrition Facts : Calories 390 calories, Carbohydrate 37.3 g, Cholesterol 25.3 mg, Fat 18.5 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 3.9 g, Sodium 808.5 mg, Sugar 12.6 g

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