Cilantro-Ginger Flank Steak With Edamame Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe is also terrific made with chicken breasts or pork chops. Ingredients:
1 tablespoon grated fresh ginger |
1 tablespoon olive oil |
6 tablespoons chopped fresh cilantro, divided |
1 (1-lb.) flank steak |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 lime |
2 (8.5-oz.) pouches ready-to-serve basmati rice |
2 cups fully cooked shelled frozen edamame, thawed |
Directions:
1. Preheat grill to 400° to 450° (high) heat. Stir together ginger, oil, and 2 Tbsp. cilantro in a small bowl. Rub cilantro mixture on steak. Sprinkle with salt and pepper.
2. Grill steak, covered with grill lid, 6 to 7 minutes on each side or to desired degree of doneness. Remove from grill; squeeze juice from lime over steak. Cover loosely with foil, and let stand 10 minutes.
3. Meanwhile, prepare rice according to package directions, and stir in edamame and remaining 4 Tbsp. cilantro. Cut steak across the grain into thin slices; serve over rice.
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