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Flank Steak and Veggies with Coconut Rice
If you don't have a broiler pan, line a baking sheet with foil and set a wire rack on top.
2/3 cup Hannaford Jasmine Rice, rinsed
1 cup Nature's Promise Pure Coconut Water
1/2 tsp. lime zest and 2 tsp. juice, from 1 lime
2 Tbsp. chopped fresh cilantro
1 1/4 lb. flank steak, trimmed
1 1/2 tsp. vegetable oil
Salt and pepper
3 carrots, peeled and sliced 1/4" thick
1 cup sugar snap peas, trimmed
3 Tbsp. water
1 Tbsp. Taste of Inspirations Huli Huli Marinade
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Flank Steak and Veggies with Coconut Rice

Flank Steak and Veggies with Coconut Rice

Flank Steak and Veggies with Coconut Rice
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Combine rice and coconut water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 12 to 14 minutes. Stir in lime zest and cilantro and fluff with a fork; cover to keep warm.
2. Meanwhile, place a rack in uppermost part of oven and heat broiler to high. Rub steak all over with 1 teaspoon lime juice and 1/2 teaspoon oil; season with salt and pepper. Place on a broiler pan and broil until browned and sizzling, 6 to 10 minutes.
3. Flip steak and continue to broil until thickest part registers 130 degrees, 5 to 10 more minutes. Transfer steak to a cutting board, drizzle with remaining 1 teaspoon lime juice, and let rest 5 minutes.
4. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium until shimmering. Add carrots and cook, stirring occasionally, until lightly browned, about 5 minutes. Add snap peas and water and continue to cook until vegetables are just tender, about 2 more minutes. Stir in marinade and season with salt and pepper to taste.
5. Thinly slice steak against the grain and serve with rice and vegetables.
Source: Hannaford fresh Magazine, May - June 2020