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Lime-Marinated Flank Steak with Stuffed Poblano Peppers
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For a nice summer
evening get together, plan a barbecue party in your backyard and serve scrumptious
grilled meals to your friends and family. The idea is to put together beef steaks
on your grill by making use of ingredients such as canned tomatoes, good lime
flavor used in combination with chimichurri and barbecue sauces.
Your steaks can’t go wrong with these tangy flavors ….Follow below to make Lime marinated
flank steak with stuffed Poblano peppers and turn your party into an unforgettable
hit. Put together a nice refreshing salad to go with these steaks, preferably black
bean salad and spicy barley and enjoy a perfect family meal.
Cooking beef steaks can be as satisfying as the savory pleasure of eating it, but
you need to make sure, you marinate the steaks just right and for good enough time
to enjoy them on every bite. Follow the steps below to make lime marinated flanks
steaks that will make you feel like a proud chef!
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Marinating time: 6 hours to overnight
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Cooking time: 45 to 50 minutes
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Total time: 6 hours and 50 minutes
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Makes 6 servings
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Source: National Cattlemen's Beef Association
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Ingredients
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1/3 cup fresh lime juice
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2 cups already cooked brown rice
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1 can (14-1/2 ounces) of cut up tomatoes combined with green chilies
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1 beef flank steak (about 1-1/2 pounds)
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2 tablespoons olive oil
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3/4 cup cut fresh cilantro
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1 can (15 ounces) of black beans
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6 medium poblano chili peppers (atleast 4 inches long)
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Toppings
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Toasted shelled pepitas (pumpkin seeds), crumbled queso frescos and lime wedges
(alternatively)
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Preparation
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1. Take 1 can of tomatoes. Drain out the tomatoes juice in a bowl. Half of this
juice will be used to marinate the beef steaks. Place aside the cut-up tomatoes
with green chilies.
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2. Take a medium bowl and mix the tomato juice, 1/2 cup cilantro, lime juice and
olive oil in it. Pour out 1/3 cup of this marination in a smaller bowl, cover and
refrigerate it, to use later for rice. In the remaining marinating mixture, place
your beef steaks. Use a fork to pork into your steaks to ensure the marinating mixture
has been well immersed within the steaks. Place your steaks in a plastic bag and
leave for overnight. Remember to turn your steaks occasionally.
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3. Now use your already cooked (leftover) rice. Put together rice, the remaining
1/3 cup marinating mixture, cut-up tomatoes, black beans and the remaining ¼ cup
of cilantro in a bowl. Put salt and pepper according to your taste. Set this aside.
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4. Take Poblano peppers and cut them lengthwise. Make sure your slit does not destroy
the stem and keeps the tip of the pepper in place. Now create a T-shaped opening
by making a small crosswise cut just below the stem. Carefully remove the seeds
and membranes of the peppers. Now take a spoon and scoop out the rice mixture (you
created earlier). Fill out exact proportion into each of the peppers. Preserve each
filled pepper in an aluminum foil.
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5. Now its time to grill the long- waiting steaks. Remove them from the marinating
bowl and place them on your grill. Assemble your peppers around your steak. Heat
the steaks on medium flame for 11 to 16 minutes till they are well done. Grill peppers
for 25 to 30 minutes till peppers get tender and the heat cooks the filling in between.
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6. Lastly remove the peppers from the foil and serve them with hot delicious steaks…..
………….Hmmm, who can resist these just off- the grill, juicy and so mouth-watering
steaks, I Cant, Can you?
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