- Steak:
- 2 pounds flank steak
- 1 sweet onion, sliced
- 2 cups baby carrots, halved
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 limes, juiced
- Cornbread:
- 1/2 cup fresh or frozen peas, thawed
- 1/2 cup diced carrots
- 1/2 cup chopped red bell pepper
- Place the steak into a large, shallow baking dish and place the onion and baby carrots on top of the steak.
- Make the marinade by mixing the honey, soy sauce and lime juice.
- Pour the marinade over the steak and vegetables, cover the dish, and let it sit in the refrigerator for 2 to 4 hours, turning the steak once about half-way through.
- While the steak is marinating, prepare your favorite cornbread recipe and toss in the diced carrots, red peppers and peas before baking it.
- Preheat a saute pan/skillet or your grill.
- Remove the steak from the marinade and sear it about 5 minutes on both sides for medium rare. You can cook the meat a little longer, but is important that you do not cook the steak past medium or the meat will be tough. If you have a food thermometer, insert it into the steak and confirm that it reached an internal temperature of 145 degrees F. Remove the meat from the heat and let it rest on a clean plate. This will help all of those juices reabsorb back into the meat.
- While the steak is resting, place the onion, carrots and remaining marinade in a pan and let it simmer until the vegetables are tender and the sauce is reduced (has a syrup-like consistency).
- When ready to serve, take a very sharp knife and slice the steak thinly, against the grain, at a very sharp angle.
- Serve the steak slices on top of a slice of cornbread with veggies on the side, spooning any extra honey lime sauce over top.