Saucy Flank Steak

posted by 5 years ago


1 (16 oz.) jar salsa

2 c. orange juice

1/2 c. olive oil

2 Tbs. packed brown sugar

2 Tbs. La Choy soy sauce

2Tbs. Organicville® Mustards-Dijon

1 tsp. ground ginger

1 beef flank steak (2 lbs.)

Fresh parsley, for garnish

Carolina®-Brown Rice, cooked


Stir together the salsa, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow bowl or resealable zip-lock bag. Reserve a small amount of the sauce for basting and serving. 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 to desired doneness, turning the beef over once during grilling and basting often with the reserved sauce. Heat the remaining 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. Cook the rice according to package directions. While rice is cooking, slice the beef and serve with the sauce mixture and rice. Sprinkle with the parsley. (Serves: 8)

tags:  grilled, steak, meats, riviana, rice
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