Cilantro-Ginger Flank Steak with Edamame Rice

Categories: Beef main dish

Ingredients

• 1 Tbsp. grated fresh ginger
• 1 Tbsp. olive oil
• 6 Tbsp. chopped fresh cilantro, divided
• 1 (1 lb.) flank steak
• 1 tsp. salt
• 1/2 tsp. 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 degrees 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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