Lime Marinated Flank Steaks

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds a unique flavor while white sugar is more economical.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a more common herb and can be used dried.

Cut the poblano pepper lengthwise to the tip and then across the top almost halfway around.

Drain a can of diced tomatoes with green chilies, reserving the liquid.

Add lime juice, olive oil, and chopped cilantro to make a marinade, reserving about 1/3 cup for the poblano stuffing.

Massage the remaining marinade into the flank steak and let it rest for 6 hours or overnight.

For the stuffing, add the drained diced tomatoes to cooked brown rice and the reserved marinade, plus a can of black beans.

Grill the flank steak to your preferred doneness along with the poblano peppers wrapped in foil.

Serve the steak thinly sliced with queso fresco, lime wedges, and more chopped cilantro.

Cooking Techniques

Spice Level:

Dietary

Allergens