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.
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Mateya Alexander
[email protected]I followed the recipe exactly but the steak was tough. I'm not sure what I did wrong.
Saurab Khatri
[email protected]This steak was a little too spicy for me, but my husband loved it.
Cheaub Yahia
[email protected]I've made this steak several times and it always turns out great. It's a family favorite.
Sarika Sarkar
[email protected]This steak was delicious! The sauce was perfect and the steak was cooked to perfection.
Krysti Adams
[email protected]I made this steak for a party and it was a huge hit! Everyone loved it. I especially liked the fact that it was so easy to make.
Sree Soyon Roy
[email protected]This flank steak was amazing! I followed the recipe exactly and it turned out perfectly. The steak was so tender and flavorful, and the sauce was incredible. I will definitely be making this again.