Firecracker Flank Steak

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 slice the steak and serve with the rice and sauce. sprinkle with the parsley.
• 5 for a new flavor twist, substitute 1 can (20oz) crushed pineapple, undrained for the orange juice.