342 cal · 45 min
Lime-Marinated Flank Steak with Stuffed Poblano Peppers
Recipe GLPR3722303b1b9620
Tender flank steak infused with bright lime and cilantro, grilled to a savory medium doneness alongside roasted poblano peppers stuffed with seasoned brown rice, black beans, and tomatoes with green chiles. Finished with optional pumpkin seeds, lime wedges, and crumbled cheese for a complete Mexican-inspired main course.
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Ingredients
1 1/2 pounds beef flank steak
1 1/2 cans (about 21 3/4 ounces total) diced tomatoes with green chiles
3/4 cup fresh cilantro, chopped and divided
1/3 cup fresh lime juice
2 tablespoons olive oil
2 cups cooked brown rice
1 can (15 ounces) low-sodium black beans, drained and rinsed
6 medium poblano chile peppers, about 4 inches long
Salt and pepper to taste
Optional topping: toasted pumpkin seeds (pepitas)
Optional topping: lime wedges
Optional topping: crumbled queso fresco
Directions
Drain the canned diced tomatoes with green chiles in a fine-mesh strainer, reserving the liquid. Set the drained tomatoes aside separately.
In a medium mixing bowl, combine the reserved tomato liquid, 1/2 cup of the fresh cilantro, lime juice, and olive oil. Whisk until well blended.
Transfer 1/3 cup of the lime-cilantro marinade to a small bowl and refrigerate until needed for the rice filling.
Place the flank steak and the remaining marinade (about 2/3 cup) into a food-safe plastic bag. Turn the steak multiple times to coat all surfaces evenly. Seal the bag and refrigerate for 6 hours to overnight, turning the bag occasionally to ensure even marinating.
In a medium bowl, combine the cooked brown rice, the reserved 1/3 cup refrigerated marinade, the drained diced tomatoes with green chiles, drained black beans, and the remaining 1/4 cup fresh cilantro. Season with salt and pepper to taste. Set aside.
To prepare each poblano pepper, use a sharp knife to cut a lengthwise slit along one side of the pepper, creating a pocket for the filling while leaving the stem and tip intact. Make an additional small crosswise cut just below the stem to form a T-shaped opening.
Carefully remove and discard the seeds and membranes from each pepper, working gently to keep the pepper walls intact.
Spoon the rice and bean filling evenly into each pepper, distributing it as evenly as possible.
Wrap each filled poblano pepper tightly in aluminum foil, creating a sealed packet.
Remove the marinated flank steak from the refrigerator and plastic bag; discard the remaining marinade.
Preheat your grill to medium heat. If using a charcoal grill, allow coals to become covered with ash; if using gas, preheat to medium.
Place the flank steak on the grill grate over medium heat. Arrange the foil-wrapped poblano peppers around the steak.
Grill the steak covered for 16 to 21 minutes on a gas grill (or 11 to 16 minutes over medium ash-covered charcoal coals), turning occasionally, until the internal temperature reaches 145°F for medium doneness. Check doneness using an instant-read thermometer inserted into the thickest part of the meat.
Meanwhile, grill the foil-wrapped peppers covered for 20 to 25 minutes on a gas grill (or 25 to 30 minutes over charcoal), turning occasionally, until the peppers are tender and the filling is heated through.
Transfer the steak to a clean cutting board and rest for a few minutes before carving. Slice the steak thinly across the grain.
Carefully remove the poblano peppers from the foil and transfer to serving plates.
Arrange the sliced steak and stuffed poblano peppers on a platter. Serve with optional toppings of toasted pumpkin seeds, lime wedges, and crumbled queso fresco as desired.
