Thai Peanut Flank Steak with Organic Edamame

This recipe is a customer favorite. A hint of peanut, garlic and ginger adds a rich flavor to this lean cut of beef that our butcher trims beautifully for you. Just throw it on the grill or in the oven. Serve it thinly sliced and serve with our organic non-GMO edamame (may be in the pod or outside the pod) that comes on the side. Can be made peanut free and is still delicious.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands-On Time: Oven: 0 mins, Grill: 12 mins
  Cook Time: Oven: 15 mins, Grill: 12 mins

• Thaw flank steak in refrigerator. Keep edamame frozen.

  Grill: Lightly spray or oil grill grates. Preheat grill to med-high heat.  Remove steak from bag, reserving liquid. Grill to an internal temp of 145F for medium-rare and 160F for medium well (about 5-6 minutes per side). Remove meat and let rest 5-10 minutes before slicing. Slice meat thinly against the grain. Prepare edamame as indicated on bag.

  Oven: Preheat oven to 400F. Empty contents of bag into a baking pan (pan with sides). Bake (15-20 mins) to a minimum internal temp of 145F for medium/rare and 160F for medium well. Let meat rest 5-10 minutes before slicing. Slice meat against the grain. Prepare edamame as indicated on bag.

• Ingredients: steak, peanut butter, ginger, lime juice, light soy sauce (gf), sesame oil, red pepper flakes, cilantro. Contains: peanuts, soy.
  Per Serving : Calories 207, Total Fat 10.5 grams(Saturated Fat 4 grams), Sodium 632mg, Total Carbohydrates 3.25 grams, fiber .25 Protein 25 grams.