Margarita Flank Steak with Cilantro Lime Rice Pilaf

Thaw completely in refrigerator.

Grill: Preheat grill to medium high heat. Remove flank steak from bag. Grill to a minimum internal temperature of 145F for med-rare and 160F for med-well. Cooking time is approx. 5-7 minutes per side, start checking after 5 minutes. Remove meat from grill & let rest 5 minutes before slicing. Slice across the grain into thin pieces.

Oven: Thaw completely in refrigerator. Preheat oven to 400F. Empty contents of bag into a baking pan (pan with sides). Bake to a minimum internal temp. of 145F for med-rare and 160F for medium-well. Cooking time is approx. 15-20 mins., start checking after 15 mins. Let rest for 5 mins. before slicing. Slice across the grain into thin pieces.

Rice Pilaf: Heat in microwave safe dish for 1 minute intervals until hot. Add butter and salt if desired.

Serve with black beans, guacamole and margaritas on the rocks!

Ingredients: Flank steak, tequila, lime juice, garlic, jalapeno peppers, salt, lime zest, olive oil.

Rice: basmati rice, pineapple tidbits, coconut milk, lime juice, cilantro, lime zest, oil (or butter), salt. Contains: coconut.

Flank Steak (4 oz, approx 1/3 of 2-3 or 1/6 of 4-6): Approx. Calories: 238, Total Fat: 8g, Sat fat: 4g, Chol: 56mg, Sodium 64mg, Carbs: 0, Sugar: 0, Protein: 32g.

Rice Pilaf (per 3/4 cup, white): 143 Calories, Fat: 1g, Carb 37, Protein 4g.