Name: Lime-Marinated Flank Steak with Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 1 beef flank steak (about 1½ pounds); 1 can (14.5 oz) diced tomatoes with green chiles; ¾ cup chopped fresh cilantro, divided; ⅓ cup fresh lime juice; 2 tablespoons olive oil; 2 cups cooked brown rice; 1 can (15 oz) black beans, drained and rinsed; 6 medium poblano chile peppers (about 4 inches long); Salt and black pepper, to taste; Toppings (optional): Toasted shelled pepitas, crumbled queso fresco, lime wedges

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This recipe brings together bold, zesty flavors with a beautiful presentation that’s sure to impress. The lime-marinated flank steak delivers juicy, tender beef, while the poblano peppers are packed with a hearty filling of rice, beans, and tomatoes. Everything cooks up on the grill, making this a complete and satisfying meal with minimal cleanup.

Lime-Marinated Flank Steak with Stuffed Poblano Peppers

Why You’ll Love This Recipe

I love this recipe because it’s a full meal made entirely on the grill. The flank steak soaks up a vibrant lime and cilantro marinade that adds depth without overpowering the natural beef flavor. At the same time, the stuffed poblano peppers are loaded with nutritious ingredients like brown rice, black beans, and tomatoes. It’s colorful, wholesome, and perfect for summer grilling or entertaining. Plus, it offers the kind of restaurant-quality flair that’s easier to pull off than it looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Toppings (optional):

Toasted shelled pepitas (pumpkin seeds)
Crumbled queso fresco
Lime wedges

Directions

I start by draining the tomatoes, setting aside the diced tomatoes, and reserving the juice for the marinade.
I combine the reserved tomato juice with 1/2 cup of cilantro, lime juice, and olive oil. I set aside 1/3 cup of this mixture for the rice.
I place the flank steak and the rest of the marinade into a food-safe plastic bag and refrigerate for at least 6 hours or overnight, turning occasionally.
While the steak marinates, I mix the cooked rice with the reserved 1/3 cup marinade, the diced tomatoes, black beans, and the remaining 1/4 cup cilantro. I season with salt and pepper to taste.
To prep the poblanos, I cut a slit lengthwise to create a pocket, leaving the stem and tip intact. I make a small crosswise cut near the stem, remove the seeds and membranes, then stuff the peppers with the rice mixture. Each pepper is wrapped tightly in foil.
I remove the steak from the marinade and pat it dry to ensure a good sear. Then I grill the steak over medium heat for about 11 to 16 minutes, turning occasionally, until medium rare to medium doneness.
While the steak cooks, I grill the foil-wrapped peppers for 25 to 30 minutes, turning occasionally, until the peppers are tender and the filling is heated through.
Once everything is done, I slice the steak thinly against the grain and unwrap the peppers. I like to serve them together with a sprinkle of pepitas, queso fresco, and a squeeze of lime.

Servings and timing

This recipe serves 6 and takes about 50 minutes total, including prep and cook time (not including marinating time).
For doneness, I aim for an internal temperature of 145°F and allow the steak to rest for 3 minutes before slicing.

Variations

I sometimes swap out the brown rice for quinoa or cauliflower rice for a lighter version.
For a spicier kick, I add minced jalapeño to the rice filling.
If I want a dairy-free version, I skip the queso fresco and add some avocado slices instead.
When I’m short on time, I use a ready-to-serve whole grain rice packet—no one ever notices the shortcut.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 10–15 minutes to warm everything evenly. The steak reheats well when wrapped in foil, and the peppers can be reheated directly on a baking sheet. I avoid the microwave for the steak to prevent it from drying out.

FAQs

How long should I marinate the flank steak?

I marinate the flank steak for at least 6 hours, but I find it best when left overnight. The acidity from the lime juice tenderizes the beef beautifully.

Can I cook the steak and peppers without a grill?

Yes, I’ve used a grill pan for the steak and roasted the foil-wrapped peppers in the oven at 400°F for about 30 minutes when grilling isn’t an option.

What if I can’t find poblano peppers?

If poblanos aren’t available, I use bell peppers instead. They’re milder in flavor and just as good for stuffing.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check the labels on canned goods to make sure there are no hidden additives.

Can I make this recipe ahead of time?

Absolutely. I often prepare the rice mixture and stuff the peppers a day ahead. I also marinate the steak overnight so everything’s ready to grill the next day.

Conclusion

Lime-Marinated Flank Steak with Stuffed Poblano Peppers is one of those go-to meals I keep coming back to. It’s packed with flavor, easy to prep ahead, and makes a beautiful, well-balanced dish that satisfies a hungry crowd. Whether I’m grilling for family or entertaining guests, this recipe always delivers.