Lime-Marinated Flank Steak with Stuffed Poblano Peppers
A simply marinated lean beef flank steak grilled alongside poblano peppers stuffed with whole-grain brown rice, black beans and tomatoes. A tasty, complete meal on the grill or in the skillet.
Fapte nutriționale (pe porție)
Valorile sunt pe porție · Mărimea porției: 1 serving
342
Calorii
31g
Proteine
33g
Carbohidrați
9g
Grăsimi
6g
Fibre
1g
Zahăr
449mg
Sodiu
Grăsimi saturate 2 g · Colesterol 70 mg
Inelele arată o porție ca parte dintr-o zi de referință de 2000 de calorii. În aplicația Nutrola se umplu în funcție de obiectivele tale.
Ingrediente
beef flank steak
1 1/2 pounds
diced tomatoes with green chiles
1 1/2 cans · 14 1/2 ounces
chopped fresh cilantro, divided
3/4 cup
fresh lime juice for marinade
1/3 cup
olive oil for marinade
2 tablespoons
cooked brown rice
2 cups
low sodium black beans, drained and rinsed
1 can · 15 ounces
poblano chile peppers (about 4 inches long)
6 medium
optional toppings: toasted, shelled pepitas (pumpkin seeds), lime wedges, crumbled queso fresco
Instrucțiuni
- 1
Drain tomatoes, reserving juice for marinade. Set aside diced tomatoes with green chiles.
- 2
Combine reserved tomato juice, 1/2 cup cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 cup marinade for rice. Place beef Flank Steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- 3
Combine rice, reserved 1/3 cup marinade, diced tomatoes, black beans and remaining 1/4 cup cilantro in medium bowl. Season with salt and pepper, as desired. Set aside. Cook's Tip: Two cups leftover cooked rice or 1 package (8.8 ounces) ready-to-serve whole grain brown rice can be substituted.
- 4
Cut slit lengthwise down 1 side of each poblano pepper to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, being careful to keep peppers intact. Spoon rice mixture evenly into peppers. Wrap each tightly in aluminum foil to seal.
- 5
Remove steak from marinade; discard marinade. Place steak in center grid over medium, ash-covered coals; arrange peppers around steak. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill 16 to 21 minutes) for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 25 to 30 minutes (20 to 25 minutes on gas grill) or until peppers are tender and filling is heated through, turning occasionally.
- 6
Carve steak across grain into thin slices. Remove peppers from foil. Serve peppers with steaks and toppings as desired.
Sursă: USDA MyPlate Kitchen · Created by the National Cattlemen's Beef Association, a member of the MyPlate National Strategic Partnership Program
Parte din aplicația de urmărire a nutriției alimentată de AI Nutrola — fiecare rețetă are macronutrienți verificați, astfel încât să o poți loga cu o singură atingere.
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