Ginger Soy Flank Steak with Sugar Snap Peas

Serves 5

21-Day Fix Container Count: 1 Red, 1 Green, 1 tsp. (served with Snap Peas)

Ingredients:

• 2-inch slice fresh ginger, peeled, finely chopped
• 3 cloves garlic, finely chopped
• 1 Tbsp. crushed red pepper
• 2 Tbsp. fresh lime juice
• 1 Tbsp. raw honey
• ¼ cup reduced-sodium soy sauce
• 1 tsp. sesame seed oil
• 1½ lbs. flank steak (or tenderized round steak)

Instructions:

1. Combine ginger, garlic, red pepper, lime juice, honey, soy sauce, and oil in a small bowl; whisk to blend.
2. Place steak in a shallow dish. Pour ginger mixture over steak; marinate, covered, turning once, for 1 hour in the refrigerator.
3. Preheat grill or broiler on high.
4. Grill or broil steak for 5 to 8 minutes on each side, or until the internal temperature reaches desired temperature on your meat thermometer (rare is 120° F., medium rare is 125° F., medium is 130° F.). Remove from heat; let steak rest, covered with aluminum foil, for 5 to 10 minutes before slicing.
5. Slice steak thinly against the grain.

For a quick vegetable side dish – Drop sugar snap peas into boiling, salted water for 3 minutes, drain.  Combine Sugar Snap Peas and Mushrooms and cook in the same pan as the flank steak to pick up the flavors. You may need a little oil (try coconut oil) in the pan to cook the mushrooms. Sometimes I’ll add a tablespoon of finely chopped shallots towards the end of cooking for extra flavor.