Grilled Flank Steak With Stuffed Poblano Peppers

Ingredients

• 1 1/2 pounds beef flank steak
• 1 1/2 cans diced tomatoes with green chiles (14.5 ounces each)
• 3/4 cup chopped fresh cilantro, divided
• 1/3 cup fresh lime juice
• 2 tablespoons olive oil
• 2 cups cooked brown rice
• 1 can reduced-sodium black beans, drained and rinsed (15 ounces)
• 6 medium poblano chile peppers
• Salt and pepper to taste
• Optional toppings: toasted pepitas, lime wedges, crumbled queso fresco

Method

1. 1 Drain tomatoes, reserving juice. In a bowl, combine reserved tomato juice, 1/2 cup cilantro, lime juice, and olive oil. Reserve 1/3 cup of this marinade for the rice filling.
2. 2 Place flank steak in a plastic bag with remaining marinade. Seal and refrigerate for at least 6 hours or overnight, turning occasionally.
3. 3 In a bowl, mix cooked rice, reserved 1/3 cup marinade, diced tomatoes, black beans, and remaining 1/4 cup cilantro. Season with salt and pepper.
4. 4 Cut a lengthwise slit in each poblano pepper to create a pocket, removing seeds and membranes. Stuff peppers with rice mixture and wrap tightly in foil.
5. 5 Grill steak over medium coals for 11-16 minutes, turning occasionally, until desired doneness. Grill stuffed peppers alongside for 25-30 minutes until tender.
6. 6 Carve steak across the grain into thin slices. Remove peppers from foil. Serve with steaks and optional toppings like pepitas and queso fresco.