Lime-Marinated Flank Steak with Stuffed Poblano Peppers

60 min · Serves 6

Based on a recipe from Created by the National Cattlemen's Beef Association, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1½ lbbeef flank steak
• 1½ cansdiced tomatoes with green chiles
• ¾ cupfresh cilantro
• ⅓ cupfresh lime juice
• 29.6 mlolive oil
• 2 cupscooked brown rice
• 1 canreduced-sodium black beans
• 6poblano chile peppers
• toasted, shelled pepitas (optional)
• lime wedges (optional)
• crumbled queso fresco (optional)

How to cook it

1. Drain the diced tomatoes with green chiles over a bowl to collect and reserve the liquid.
2. In a bowl, whisk the reserved tomato liquid, ½ cup of the fresh cilantro, the fresh lime juice, and the olive oil together.
3. Set aside ⅓ cup of this marinade mixture for the filling; place the beef flank steak into a sealable bag with the remaining marinade, seal tightly, and refrigerate for at least 6 hours.
4. In a mixing bowl, combine the cooked brown rice, the reserved ⅓ cup marinade, the drained diced tomatoes with green chiles, the can of reduced-sodium black beans, and the remaining ¼ cup fresh cilantro.
5. Cut a lengthwise slit down the side of each poblano chile pepper with a small crosswise cut near the stem to create an opening, remove and discard the seeds, spoon the rice mixture firmly into each cavity, and wrap each stuffed pepper securely in foil.
6. Preheat an outdoor grill to medium heat. Place the foil-wrapped peppers on the grill and cook for 20 to 30 minutes, turning occasionally, until hot throughout and tender when pierced with a fork.
7. Place the beef flank steak directly on the grill grates alongside the peppers and cook for 11 to 21 minutes, turning occasionally, until nicely browned and an instant-read thermometer inserted into the center registers 145°F (63°C).
8. Transfer the steak to a cutting board and let rest for 3 minutes, then slice thinly against the grain and serve alongside the unwrapped stuffed poblano peppers with optional toasted, shelled pepitas, lime wedges, and crumbled queso fresco.

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