| Ingredients |
| 1 |
(1-1/2-pound) flank steak |
| 1-1/4 |
cups orange juice, divided |
| 1/4 |
cup soy sauce |
| 1 |
teaspoon ground ginger |
| 1 |
can (8 ounces) pineapple chunks in juice |
| 1/4 |
teaspoon ground allspice |
| 1 |
cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 |
can (11 ounces) mandarin orange segments, drained |
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| 1. Place steak in large resealable plastic food storage bag. In small bowl, combine soy sauce, 1/4 cup orange juice and ginger; pour over steak. Seal bag, turning to coat steak with marinade. Refrigerate steak, turning bag occasionally, at least 8 or up to 24 hours. |
| 2. Drain pineapple, reserving juice. Combine remaining 1 cup orange juice and pineapple juice in 1-quart glass measure; add enough water to make 2-1/4 cups liquid. |
| 3. In medium saucepan, combine juice mixture, allspice and salt to taste. Bring to a boil; stir in rice. Cover; reduce heat to low and simmer 20 minutes. Remove from heat and let stand, covered, 5 minutes. |
| 4. Meanwhile, remove steak from marinade; discard marinade. Grill steak 7 minutes on each side over high heat for medium or until desired doneness. Cut steak diagonally across the grain into thin slices. |
| 5. Place rice in serving bowl. Stir in pineapple and oranges. Serve with steak. |
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| Serving Suggestion For an authentic Caribbean touch, add 1 cup diced peeled mango to rice with pineapple chunks and oranges.
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