Firecracker Flank Steak The Right Amount Of Fire

Ingredients: 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)

2 cups regular long-grain white rice, prepared according to package directions (about 6 cups) Chopped fresh parsley

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 until desired doneness, turning the beef over once halfway through the grilling time 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. 4 Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley.