Best Firecracker Flank Steak Recipes

Firecracker Flank Steak image

Provided by Chef mariajane

Categories Steak

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) jar chunky salsa
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 teaspoon ground ginger
2 lbs beef flank steak
hot cooked rice
chopped fresh parsley (to garnish)

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.

Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 6.3, Cholesterol 57.8, Sodium 696, Carbohydrate 14.1, Fiber 1.2, Sugar 10.4, Protein 33.2

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.