Lime-Marinated Flank Steak with Stuffed Poblano Peppers

This complete grill-friendly meal pairs lean, high-protein flank steak with fiber-rich black beans and whole-grain brown rice for sustained energy and muscle recovery.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 1/2 pounds beef flank steak · 848 kcal in the whole recipe
• 1 1/2 cans (14 1/2 ounces each) diced tomatoes with green chiles · 40 kcal in the whole recipe
• 3/4 cup chopped fresh cilantro, divided · 2 kcal in the whole recipe
• 1/3 cup fresh lime juice · 15 kcal in the whole recipe
• 2 tablespoons olive oil · 192 kcal in the whole recipe
• 2 cups cooked brown rice · 365 kcal in the whole recipe
• 1 can (15 ounces) low sodium black beans, drained and rinsed · 338 kcal in the whole recipe
• 6 medium poblano chile peppers · 116 kcal in the whole recipe
• 1/4 cup toasted pumpkin seeds (pepitas), optional · 61 kcal in the whole recipe
• 1/2 cup crumbled queso fresco, optional · 54 kcal in the whole recipe
• 1 lime, cut into wedges, optional · 19 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Drain the diced tomatoes, reserving the juice. In a bowl, combine the reserved tomato juice, 1/2 cup of cilantro, lime juice, and olive oil. Set aside 1/3 cup of this mixture to use later for the rice.

   

2. Place the flank steak in a sealable plastic bag with the remaining marinade. Coat well and refrigerate for at least 6 hours or overnight.

   

3. In a medium bowl, mix the cooked brown rice, the reserved 1/3 cup of marinade, the drained tomatoes, black beans, and the remaining 1/4 cup of cilantro. Season with salt and pepper to taste.

   

4. Cut a lengthwise slit down one side of each poblano pepper to create a pocket, making a small crosswise cut at the top to form a T-shape. Carefully remove the seeds, stuff each pepper with the rice mixture, and wrap tightly in aluminum foil.

   

5. Remove the steak from the marinade and discard the excess liquid. Grill the steak over medium heat for 11 to 16 minutes (or 16 to 21 minutes on a gas grill) for medium-rare, turning occasionally. Arrange the foil-wrapped peppers around the steak and grill for 25 to 30 minutes (20 to 25 minutes on a gas grill) until tender.

   

6. Let the steak rest for a few minutes, then slice thinly across the grain. Unwrap the peppers and serve alongside the steak, garnished with pumpkin seeds, crumbled cheese, and lime wedges if desired.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.