Grilled Flank Steak with Mint-Cilantro Mojo and GrilledCarrots and ParsnipsRecipe courtesy of Robin Miller

Grilled Flank Steak with Mint-Cilantro Mojo and GrilledCarrots and Parsnips

Ingredients1/4 cup reduced-sodium soy sauce1 tablespoon jarred and pre-minced fresh ginger1 tablespoon honey2 teaspoons sesame oil1 clove garlic1/4 teaspoon ground black pepper1 pound flank steakMint-Cilantro Mojo:1/3 cup cilantro leaves1/3 cup mint leaves1/4 cup chopped green onions3 tablespoons water1 tablespoon fresh lime juice2 teaspoons olive oil1 clove garlicCooking spray2 medium carrots, peeled2 parsnips, peeledDirectionsIn a blender or food processor, combine soy sauce, ginger, honey, sesame oil, garlicclove, and black pepper. Process until smooth. Pour mixture into a plastic bag, add flanksteak and shake to coat. Refrigerate 15 minutes and up to 24 hours.To make the mojo: In a blender or food processor, combine cilantro, mint, green onions,water, lime juice, olive oil, and garlic clove. Process until smooth.Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Remove steak from marinade (discard marinade) and grill 5 minutes per side formedium meat. Arrange carrots and parsnips alongside steak and grill for 10 minutes,until crisp-tender, turning frequently.Let steak stand 10 minutes before slicing crosswise into 1/4-inch thick slices. Servesteak with mojo drizzled over top and sliced carrots and parsnips on the side.