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Lime to Marinated Flank Steak with Stuffed Poblano Peppers

Lime to Marinated Flank Steak with Stuffed Poblano PeppersRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 1/2 pounds beef flank steak
1 (14.5-ounce) can diced tomatoes with green chiles
3/4 cup chopped fresh cilantro - divided use
1/3 cup fresh lime juice
2 tablespoons olive oil
2 cups cooked brown rice
1 (15-ounce) can reduced to sodium or regular black beans, drained and rinsed
6 medium poblano chili peppers (about 4-inch)

Optional Toppings: Toasted shelled pepitas (pumpkin seeds), crumbled queso fresco and lime wedges

Cooking Directions:

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

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 345; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 42mg; Total Carbs: 33g; Fiber: 7g; Protein: 30g; Sodium: 322mg.

Recipe and photograph courtesy of The Beef Checkoff.