Description

Lime-Marinated Flank Steak with Stuffed Poblano Peppers is a bold, grilled meal featuring tender, citrus-marinated steak paired with poblano peppers filled with a hearty mix of rice, beans, and tomatoes. It’s colorful, satisfying, and perfect for summer entertaining.

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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Instructions

Drain diced tomatoes, reserving the juice. Set aside diced tomatoes.
In a bowl, mix reserved tomato juice with ½ cup cilantro, lime juice, and olive oil. Reserve ⅓ cup of this mixture for rice filling.
Place flank steak in a food-safe bag with the remaining marinade and refrigerate for at least 6 hours or overnight.
In a bowl, combine rice, reserved marinade, diced tomatoes, black beans, and remaining ¼ cup cilantro. Season with salt and pepper.
Cut a slit lengthwise in each poblano pepper to create a pocket. Make a crosswise slit near the stem, then remove seeds and membranes. Stuff peppers with rice mixture and wrap in foil.
Remove steak from marinade and pat dry. Grill steak over medium heat for 11–16 minutes, turning occasionally, until internal temperature reaches 145°F for medium doneness.
Grill foil-wrapped peppers for 25–30 minutes, turning occasionally, until tender and heated through.
Let steak rest for 3 minutes, then slice thinly against the grain. Unwrap peppers and serve with steak, topped with pepitas, queso fresco, and lime wedges if desired.

Notes

Use quinoa or cauliflower rice for a low-carb variation.
Add jalapeño to the rice for extra heat.
Substitute bell peppers if poblanos are unavailable.
For a dairy-free version, skip the queso fresco and use avocado slices.
Oven alternative: cook steak on a grill pan and roast foil-wrapped peppers at 400°F for 30 minutes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 portion with 1 stuffed pepper
Calories: 430
Sugar: 4g
Sodium: 520mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 32g
Cholesterol: 80mg