Cilantro-Ginger Flank Steak With Edamame Rice

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Southern Living


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1 tablespoon grated fresh ginger

1 tablespoon olive oil

6 tablespoons chopped fresh cilantro, divided

1 (1-lb.) flank steak

1 teaspoon salt

1/2 teaspoon pepper

1/2 lime

2 (8.5-oz.) pouches ready-to-serve basmati rice

2 cups fully cooked shelled frozen edamame, thawed

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