FIRECRACKER FLANK STEAK

Made With:

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 392

% Daily Value

Total Fat 15.2g

23%

Saturated Fat 3.8g

19%

Cholesterol 64mg

21%

Sodium 865mg

36%

Total Carbohydrate 37.2g

12%

Dietary Fiber 2.6g

10%

Protein 23.2g

46%

Vitamin A 2%

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

Serving Size

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

Amount Per Serving

Calories 392

% Daily Value

Total Fat 15.2g

23%

Saturated Fat 3.8g

19%

Cholesterol 64mg

21%

Sodium 865mg

36%

Total Carbohydrate 37.2g

12%

Dietary Fiber 2.6g

10%

Protein 23.2g

46%

Vitamin A 2%

Vitamin C 24%

Calcium 5%

Iron 16%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
Made With: Product Pace® Picante Sauce- Mild View Product
Pace® Picante Sauce- Mild	6 lb.	3 qt.
orange juice		3 qt.
olive oil		2 cups
brown sugar, packed		3/4 cups
soy sauce		3/4 cups
Dijon-style mustard		3/4 cups
ground ginger		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		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.

RECIPES

Made With:

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Pace® Picante Sauce- Mild

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