Stir the salsa, orange juice, oil, sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for at least 1 hour or up to 24 hours.
Lightly oil the grill rack and heat the grill to medium. Grill the steak to desired doneness, turning the steak over once during cooking and basting often with the marinade.
Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the marinade is thickened.
Slice the steak and serve with the rice and sauce. Sprinkle with the parsley.
Tip: Place the steak in the marinade the night before for a quick dinner the next day.
This recipe has been added to the following public cookbooks:
Angel's cookbook,
Grilled Beef,
Good Eats
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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