Flank Steak with Lime Marinade and Glazed Carrots

For the Flank Steak

Ingredients:

Serves 4

• 1/3 cup (about 4 limes) freshly squeezed lime juice
  
• 2 tablespoons soy sauce
  
• 2 scallions (about 1/3 cup), thinly sliced
  
• 2 tablespoons minced, peeled fresh ginger
  
• 1/2 teaspoon red-pepper flakes
  
• 1 1/2 pounds flank steak
• Coarse salt and ground black pepper
  

Directions:

1. In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
   
2. Heat broiler. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on broiling pan.  Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
   

Glazed Carrots

Ingredients:

Serves 4

• 1 1/2 lbs carrots, peeled and cut into 2 inch lengths, halved or quartered if thick
  
• 1 tablespoon butter
  
• 1 tablespoon light brown sugar
  
• 1/4 teaspoon dried rosemary
  
• coarse salt
  
• ground pepper
  

Directions:

1. In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper.  Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10-12 minutes.  (If water evaporates before carrots are tender, add 1/4 cup more.)
2. Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.