Ingredients:
2 Pounds Of Tender Beef Flank Steak
1 Tablespoon Of Yucatan Sunshine Habanero Pepper Sauce
2 Tablespoons Of Roland Brand Soy Sauce
1 Teaspoon Of Fresh Ground Ginger Root
2 Tablespoons Of Jack Daniel's Honey Dijon Mustard
16 Ounces Of Pace Brand Thick & Chunky Medium Salsa
2 Cups Of Dole Orange Juice
1/2 Cup Of Bertolli Extra Light Olive Oil
2 Tablespoons Of C&H Brown Sugar
3 Tablespoons Of Fresh Diced Parsley
4 Cups Of Steamed White Rice
Information:
Serving Size 8
422 Calories Per Serving
21 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to take out a large mixing bowl. Pour into the bowl the Habanero pepper sauce, soy sauce, ground ginger root, orange juice, olive oil, brown sugar, and Dijon mustard. Take out a metal whisk and stir these ingredients until they are even and smooth. Next add in your steaks, making sure to smother them in the marinade sauce, evenly coating each side of the meat. Once done, slide the covered container into the refrigerator to marinate for eight to twelve hours. Once your meat is done marinating, you are ready to fire up your outdoor grill. Make sure to properly oil your grill grate. Regulate your temperature to medium high heat, then toss on your steak. Sear each side for one to three minutes, as this will lock in the meat juices and flavor. Once each side has been seared, slide the meat over to a cooler section of the grill, and then let the steaks cook for eight minutes on each side, or until they have reached a desired doneness. As an option you can splash a little left over marinade sauce over the meat as it's cooking, this will really add more flavor to the steaks. Once your steaks are done, serve them with steamed white rice sprinkled with diced fresh parsley.
