Cilantro-Ginger Flank Steak With Edamame Rice

Ingredients

• 17 oz rice ready-to-serve
• 2 cups edamame frozen shelled thawed fully cooked
• 1 lb flank steak 
• 6 tablespoons cilantro leaves fresh divided chopped
• 1 tablespoon ginger fresh grated
• 0.5  lime 
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 

Equipment

• bowl
• grill
• aluminum foil

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.
2. Sprinkle with salt and pepper.
3. Grill steak, covered with grill lid, 6 to 7 minutes on each side or to desired degree of doneness.
4. Remove from grill; squeeze juice from lime over steak. Cover loosely with foil, and let stand 10 minutes.
5. Meanwhile, prepare rice according to package directions, and stir in edamame and remaining 4 Tbsp. cilantro.
6. Cut steak across the grain into thin slices; serve over rice.