“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- Lightly oil the grill rack and heat the grill to medium. Grill steak until desired doneness, basting it frequently with marinade.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 390 cal
- 20%
- Fat
- 18.5 g
- 28%
- Carbs
- 37.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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, used a..." See more hot salsa (personal preference), and followed the recipe exactly. I won't be making this again."
Kim & Randy
"It was ok...not spicy enough for us. If we make it again we will add more spices...." See more"
new_wife639
"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 heat t..." See moreo the marinade/sauce. My two-lb. flank steak took much longer to cook than I excpected. This is probably because my husband likes his well-done and I'm pregnant and can't have anything but well-done. Other than that, it came out nice and juicy with full flavor!"
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