Firecracker Flank Steak

Firecracker Flank Steak

3

"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."

Ingredients

1 h 35 m {{adjustedServings}} servings 390 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Lightly oil the grill rack and heat the grill to medium. Grill steak until desired doneness, basting it frequently with marinade.
  3. 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.
  4. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

3
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

We were very disappointed with this recipe, given the name Firecracker I expected it to have more zip to it. We found the flavor to be rather bland and I had marinated the flank steak all day, ...

It was ok...not spicy enough for us. If we make it again we will add more spices.

I really like the salsa component this recipe added. We didn't have a Pace salsa, but we did have Mrs. Renfro's ghost chili salsa :). (My husband loves spice!) That provided a real nice, subtle ...