Firecracker Flank Steak

Here's a recipe that I got the other day from Campbell's Soup. I'm definitely going to have to try this one, but, I'm using the crushed pineapple in it instead of the orange juice.

Firecracker Flank Steak
- serves 8

16 oz picante sauce
2 cups orange juice
1/2 cup olive oil
2 tbsp packed brown sugar
2 tbsp soy sauce
2 tbsp Dijon mustard
1 tsp ground ginger
2 lbs beef flank steak
2 cups regular long-grain white rice, prepared according to package directions (about 6 cups cooked)
chopped fresh parsley

Stir picante sauce, orange juice, oil, brown sugar, soy sauce, mustard, and ground ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate 1 hour or overnight.

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

Heat remaining picante sauce mixture in a 1 quart saucepan over medium-high heat to a boil. Reduce heat to low. Cook 10 min or until mixture is thickened, stirring occasionally.

Slice the beef and serve with picante sauce mixture and rice. Sprinkle with parsley.

FLAVOR VARIATION: You can substitute a 20 oz can crushed pineapple, undrained, for the orange juice.

TIP: With flank steak, it's important to slice it thinly across the grain. This will help ensure the beef is as tender as it can be.