Firecracker Flank Steak

Even though the end of the grilling season is near, it's not too late to
fire up the barbecue for this spicy flank steak. Got a tailgating party
this weekend? This might be the recipe you've been looking for!

Firecracker Flank Steak
from Campbell's Kitchen

Marinating Time: 1 hr. Prep Time: 10 min. Grill Time: 25 min.

1 jar (16 ounces) Pace(R) Chunky Salsa
2 cups orange juice
1/2 cup olive oil
2 tbsp. packed brown sugar
2 tbsp. soy sauce
2 tbsp. Dijon-style mustard
1 tsp. ground ginger
1 beef flank steak (about 2 pounds)
Hot cooked rice
Chopped fresh parsley

Directions:
Stir the salsa, orange juice, oil, sugar, soy sauce, mustard and ginger
in a shallow, nonmetallic 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 grilling 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.
 Tip : For a new flavor twist, substitute 1 can (about 20 ounces)
crushed pineapple, undrained for the orange juice. Serves 8.

Kitchen Clip:
Because flank steak is quite lean, it's important not to overcook it or
the meat could become dry and tough. Thinly slice the steak across the
grain to keep it as tender as possible.
Received on Fri Sep 18 16:14:30 2009