Lime-Marinated Flank Steak with Stuffed Poblano Peppers

A simply marinated lean beef flank steak grilled alongside poblano peppers stuffed with whole-grain brown rice, black beans and tomatoes. A tasty, complete meal on the grill or in the skillet.

• Prep: 30 min
• Cook: 30 min
• Total: 1 hr
• Servings: 6
• Cuisine: Mexican
• Difficulty: Medium

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• grill
• healthy
• savory
• comfort food
• crowd-pleaser

Ingredients

• 1.5 pound beef flank steak
• 1.5 can diced tomatoes with green chiles (14 1/2 ounces)
• 0.75 cup fresh cilantro (chopped, divided)
• 0.33 cup fresh lime juice (for marinade)
• 2 tablespoon olive oil (for marinade)
• 2 cup brown rice (cooked)
• 1 can black beans (low sodium, drained and rinsed, 15 ounces)
• 6 poblano chile peppers (medium, about 4 inches long)
• 0.25 cup pepitas (toasted, shelled)
• 1 lime (wedges)
• 0.25 cup queso fresco (crumbled)
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Instructions

1. Drain diced tomatoes with green chiles, reserving juice for marinade.
2. Set aside the drained diced tomatoes with green chiles.
3. Combine reserved tomato juice, 1/2 cup fresh cilantro, fresh lime juice and olive oil in a medium bowl.
4. Cover and refrigerate 1/3 cup of the marinade for the rice mixture.
5. Place beef flank steak and the remaining marinade in a food-safe plastic bag; turn steak to coat.
6. Close bag securely and marinate in the refrigerator for 6 hours or as long as overnight, turning occasionally.
7. Combine brown rice, reserved 1/3 cup marinade, diced tomatoes, black beans and the remaining 1/4 cup fresh cilantro in a medium bowl.
8. Season the rice mixture with salt and pepper, as desired.
9. Set the rice mixture aside.
10. Cut a slit lengthwise down 1 side of each poblano chile pepper to create a pocket, leaving the stem and tip intact.
11. Make another small crosswise cut just below the stem to form a T-shaped opening in each poblano chile pepper.
12. Remove and discard seeds and membranes from the poblano chile peppers, being careful to keep peppers intact.
13. Spoon the rice mixture evenly into the prepared poblano chile peppers.
14. Wrap each stuffed poblano chile pepper tightly in aluminum foil to seal.
15. Remove beef flank steak from marinade; discard marinade.
16. Place beef flank steak in the center grid over medium, ash-covered coals; arrange peppers around steak.
17. Grill beef flank steak, covered, for 11 to 16 minutes (over medium heat on a preheated gas grill 16 to 21 minutes) for medium rare to medium doneness, turning occasionally.
18. Grill poblano chile peppers, covered, for 25 to 30 minutes (20 to 25 minutes on a gas grill) or until peppers are tender and filling is heated through, turning occasionally.
19. Carve beef flank steak across the grain into thin slices.
20. Remove poblano chile peppers from foil.
21. Serve peppers with steaks and optional toppings such as pepitas, lime, and queso fresco as desired.

Notes

Cook's Tip: Two cups leftover cooked rice or 1 package (8.8 ounces) ready-to-serve whole grain brown rice can be substituted.

Nutrition (per serving)

• Calories: 342
• Protein: 31.3 g
• Carbohydrates: 33.3 g
• Fat: 9.1 g
• Fiber: 6.4 g
• Sodium: 449 mg
• Saturated Fat: 2.4 g
• Sugar: 1.3 g
• Cholesterol: 70 mg