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FIRECRACKER FLANK STEAK

Made With:

Beverages

Pace® Picante Sauce- Mild

Low Sodium V8 Juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with 70 percent less sodium than regular V8 100% Vegetable juice.** It’s also an excellent source of potassium which helps maintain fluid balance and normal heart rhythm. Diets containing foods that are a good source of potassium and low in sodium may reduce the risk of high blood pressure and stroke.

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Tip

Serve with Herbed Grilled Vegetables and 1/2 cup of fresh peaches for a meal less than 500 calories. You can substitute 1 gal crushed pineapple, undrained, for the orange juice. Recipe variations may alter nutrient analysis.

Nutrition Facts
Serving Size
1 SERVING (3 OZ SLICED STEAK, 3/4 CUP RICE)
Amount Per Serving
Calories 391
% Daily Value
Total Fat 15.1g
23%
Saturated Fat 3.7g
19%
Cholesterol 64mg
21%
Sodium 865mg
36%
Total Carbohydrate 37.1g
12%
Dietary Fiber 2.5g
10%
Protein 23.1g
46%
Vitamin A 1%
Vitamin C 24%
Calcium 5%
Iron 16%
Total Time

45 min.

Serving & Size

1 SERVING (3 OZ SLICED STEAK, 3/4 CUP RICE)

Yields

Picante sauce puts just the right amount of "fire" in this flavorful marinade for grilled flank steak.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (3 OZ SLICED STEAK, 3/4 CUP RICE)
Amount Per Serving
Calories 391
% Daily Value
Total Fat 15.1g
23%
Saturated Fat 3.7g
19%
Cholesterol 64mg
21%
Sodium 865mg
36%
Total Carbohydrate 37.1g
12%
Dietary Fiber 2.5g
10%
Protein 23.1g
46%
Vitamin A 1%
Vitamin C 24%
Calcium 5%
Iron 16%

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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Beverages

Pace® Picante Sauce- Mild

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Weight Measure
Pace® Picante Sauce- Mild 6 lb. 3  qt.
orange juice 3  qt.
olive oil 2  cups
brown sugar, packed 0 3/4  cups
soy sauce 0 3/4  cups
Dijon-style mustard 0 3/4  cups
ground ginger 0 1/8  cups
beef flank steak 158 oz.
1. Stir Pace® Picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in nonmetallic bowl. Add beef and turn to coat. Cover the bowl and refrigerate for 1 hour or overnight.

CCP: Refrigerate at 41 °F (5 °C) or lower.

2. Lightly oil grill rack and heat to medium. Grill beef for 10 minutes for medium-rare or until desired doneness, turning beef over once halfway through grilling time. Baste often with the picante sauce mixture.

CCP: Cook the beef to 145 °F.
CCP: Hold for hot service at 140°F or higher until needed.

3. Heat remaining picante sauce mixture in a stockpot over medium-high heat. Bring to a boil. Reduce heat to low. Cook for 10 minutes, or until the mixture is thickened, stirring occasionally.

CCP: Hold for hot service at 140°F or higher until needed.

 
Weight Measure
cooked long grain white rice 40 oz. 24  cups
fresh parsley, chopped 0 1/4  cups
4. Slice the beef into 48 slices (about 3 ounces each).

5. To Serve: Using tongs, place 1 slice beef on plate.  Using a heaping #40 scoop, top with 2 tablespoons picante sauce mixture.   Using a heaping #6 scoop, portion ¾ cup prepared rice next to beef on plate. Sprinkle with ¼ teaspoon parsley for garnish. Serve immediately.



CCP: Hold for hot service at 140°F or higher until needed.

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