Thai Peanut Flank Steak with Organic Non-GMO Edamame

$32.99

This recipe is a customer favorite. A hint of peanut, garlic and ginger adds a rich flavor to this lean cut of beef. Serve it thinly sliced and serve with 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.

Thai Peanut Flank Steak with Organic Non-GMO Edamame

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