Nutrition Facts

Serving Size
Amount Per Serving
Calories 391
% Daily Value
Total Fat 15.1g
Saturated Fat 3.7g
Cholesterol 64mg
Sodium 865mg
Total Carbohydrate 37.1g
Dietary Fiber 2.5g
Protein 23.1g
Vitamin A 1%
Vitamin C 35%
Calcium 7%
Iron 16%
Total Time
Serving & Size


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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.

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Ingredients Weight Measure
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.

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.

Recipe Tip

  1. 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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