FIRECRACKER FLANK STEAK

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 35%

Calcium 7%

Iron 16%

Total Time

45 min.

Serving & Size

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

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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

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Ingredients	Weight	Measure	Instructions

Pace® Picante Sauce- Mild 6 lb. 3 qt. 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.
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.

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.

Ingredients	Weight	Measure

Pace® Picante Sauce- Mild

6 lb.

3 qt.

orange juice		3 qt.
olive oil		2 cups
brown sugar		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.
cooked long grain white rice	40 oz.	24 cups
fresh parsley		0 1/4 cups

Instructions

Recipe 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.

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