Lime-Marinated Flank Steak with Stuffed Poblano Peppers

Wash and dry the poblanos, cilantro and limes.

For this step: poblano peppers, fresh cilantro, Limes

Drain the diced tomatoes in a strainer set over a large bowl, catching their liquid. Set the tomatoes aside for the filling.

For this step: diced tomatoes with green chiles

Chop the cilantro leaves and tender stems. Stir half into the tomato liquid and keep the rest for the filling.

Stir the lime juice and olive oil into the tomato liquid to make the marinade. Pour half into a small bowl and set it aside for the filling, away from the raw steak.

For this step: lime juice, olive oil

Add the steak to the large bowl and turn it to coat. Cover and refrigerate for at least 20 minutes.

For this step: flank steak

While the steak marinates, heat the grill to medium.

Drain the black beans. In a mixing bowl, stir them together with the cooked brown rice, drained tomatoes, reserved marinade and the rest of the cilantro. Season with salt and black pepper.

For this step: black beans, cooked brown rice, Salt, Black pepper

Cut a T-shaped opening in each poblano: a slit down its length and a short cut across the top, just below the stem. Scrape out the seeds through the opening, taking care not to split the pepper.

Spoon the filling into the poblanos and wrap each one tightly in foil.

Once the grill is hot, grill the wrapped poblanos, turning them now and then, until tender and hot through, 20 to 30 minutes. If they're done before the steak, move them off the heat and keep them wrapped to stay warm.

When the poblanos have been on for about 10 minutes, lift the steak out of the marinade and discard the marinade. Grill the steak beside the poblanos, turning as needed, until it reaches your preferred doneness, 11 to 16 minutes.

When the steak is done, move it to a cutting board and let it rest for 5 to 10 minutes.

While the steak rests, cut the limes into wedges and crumble the queso fresco.

For this step: queso fresco

Slice the steak thinly across the grain. Unwrap the poblanos and serve them with the steak, topped with the pepitas, queso fresco and lime wedges.

For this step: Pepitas