Cilantro-Ginger Flank Steak With Edamame Rice

• 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

1. Preheat grill to 400u0b0 to 450u0b0 (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.

ginger, olive oil, fresh cilantro, flank steak, salt, pepper, lime, pouches ready

Taken from www.myrecipes.com/recipe/cilantro-ginger-flank-steak-with-edamame-rice (may not work)