Cooking Directions

• Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and 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 for 1 hour or overnight.
• Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time and basting often with the picante sauce mixture.
• Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.
• Slice the beef and serve with the picante sauce mixture and rice.  Sprinkle with chopped parsley, if desired.

Ingredients

• 1 jar (16 ounces) Pace® Picante Sauce
• 2 cups orange juice
• 0.5 cup olive oil
• 2 tablespoons packed brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons Dijon-style mustard
• 1 teaspoon ground ginger
• 2 pounds beef flank steak(1 steak)
• 2 cups uncooked long grain white rice, prepared according to package directions (about 6 cups)