Lime-Marinated Flank Steak with Stuffed Poblano Peppers
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 25 Min.
Cook Time: 25 Min.
Marinate: 6 Hrs.
Prep Time: 25 Min.
Cook Time: 25 Min.
Marinate: 6 Hrs.
What you need:
* 1-1/2 lb. beef flank steak
* 1 can (14-1/2 oz.) diced tomatoes with green chiles
* 3/4 c. chopped fresh cilantro, divided
* 1/3 c. fresh lime juice
* 2 Tbsp. olive oil
* 2 c. cooked brown rice
* 1 (15 oz.) can reduced-sodium or regular black beans, drained and rinsed
* 6 medium poblano chili peppers (about 4-in.)
Toppings:
* toasted shelled pepitas (pumpkin seeds), crumbled queso frescos and lime wedges (optional)
* 1 can (14-1/2 oz.) diced tomatoes with green chiles
* 3/4 c. chopped fresh cilantro, divided
* 1/3 c. fresh lime juice
* 2 Tbsp. olive oil
* 2 c. cooked brown rice
* 1 (15 oz.) can reduced-sodium or regular black beans, drained and rinsed
* 6 medium poblano chili peppers (about 4-in.)
Toppings:
* toasted shelled pepitas (pumpkin seeds), crumbled queso frescos and lime wedges (optional)
What to do:
1. Drain tomatoes, reserving juice for marinade. Set aside diced tomatoes with green chiles.
2. Combine reserved tomato juice, 1/2 c. cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 c. marinade for rice. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hrs. or as long as overnight, turning occasionally.
3. Combine rice, reserved 1/3 c. marinade, diced tomatoes, black beans and remaining 1/4 c. 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-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, 11-16 min. (over medium heat on preheated gas grill 16-21 min.) for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 25-30 min. (20-25 min. on gas grill) or until peppers are tender and filling is heated through, turning occasionally.
6. Carve steak across grain into thin slices. Remove peppers from foil. Serve peppers with steaks and toppings as desired.
* Recipe Courtesy of The Beef Checkoff
2. Combine reserved tomato juice, 1/2 c. cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 c. marinade for rice. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hrs. or as long as overnight, turning occasionally.
3. Combine rice, reserved 1/3 c. marinade, diced tomatoes, black beans and remaining 1/4 c. 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-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, 11-16 min. (over medium heat on preheated gas grill 16-21 min.) for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 25-30 min. (20-25 min. on gas grill) or until peppers are tender and filling is heated through, turning occasionally.
6. Carve steak across grain into thin slices. Remove peppers from foil. Serve peppers with steaks and toppings as desired.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 345; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 42mg; Total Carbs: 33g; Fiber: 7g; Protein: 30g; Sodium: 322mg;