Firecracker Flank Steak Recipes

FIRECRACKER FLANK STEAK

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 FLANK STEAK

Steps:

• Stir the salsa, orange juice, oil, sugar, soy sauce, mustard and ginger in a shallow non-metallic dish or gallon size resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the 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 the steak to desired doneness, turning the steak over once during cooking and basting often with the marinade.
• Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the marinade is thickened.
• Slice the steak and serve with the rice and sauce. Sprinkle with the parsley.
• For a new flavor twist, substitute 1 can (20oz) crushed pineapple, undrained for the orange juice.