Thai Peanut Flank Steak with Organic Non-GMO Edamame*

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. For full pods microwave the bag (slice 1-2 slits in it) for 2.5 minutes. Sprinkle with salt and enjoy. To eat, hold the cooked edamame with your fingers and gently squeeze the middle of the pod until the bean pops out.

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. For full pods microwave for 2.5 minutes. Sprinkle with salt and enjoy. To eat, hold the cooked edamame with your fingers and gently squeeze the middle of the pod until the bean pops out.

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.