Recipe by Campbell's Kitchen
"Flank steak is marinated and basted on the grill with a sweet and spicy mixture of Pace® Thick & Chunky Salsa, orange juice, brown sugar, soy, ginger and mustard."
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1 (16 ounce) jar
Pace® Thick & Chunky Salsa
packed brown sugar
ground ginger root
beef flank steak
Hot cooked rice
Chopped fresh parsley
We were very disappointed with this recipe, given the name Firecracker I expected it to have more zip to it. We found the flavor to be rather bland and I had marinated the flank steak all day, used a hot salsa (personal preference), and followed the recipe exactly. I won't be making this again.
It was ok...not spicy enough for us. If we make it again we will add more spices.
I really like the salsa component this recipe added. We didn't have a Pace salsa, but we did have Mrs. Renfro's ghost chili salsa :). (My husband loves spice!) That provided a real nice, subtle heat to the marinade/sauce.
My two-lb. flank steak took much longer to cook than I excpected. This is probably because my husband likes his well-done and I'm pregnant and can't have anything but well-done.
Other than that, it came out nice and juicy with full flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Firecracker Flank Steak
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
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