Cilantro-Ginger Flank Steak With Edamame Rice

Southern Living
This recipe is also terrific made with chicken breasts or pork chops.
Makes 4 servings


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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


Prep: 30 Minutes

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.

Created date

March 2010