Stir the salsa, orange juice, oil, sugar, soy sauce, mustard and ginger in a shallow non-metallic 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.
For a new flavor twist, substitute 1 can (20oz) crushed pineapple, undrained for the orange juice.