Grilled Flank Steak With Poblano Pico (Printable Version)

Tender marinated flank steak grilled to perfection and served with zesty charred poblano pico de gallo for a fresh Mexican-inspired meal.

# What You Need:

→ For the Flank Steak

01 - 1 1/2 lbs flank steak
02 - 3 tbsp olive oil
03 - 1 1/2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 2 cloves garlic, minced
08 - Juice of 1 lime

→ For the Poblano Pico

09 - 2 poblano peppers
10 - 1 cup cherry tomatoes, diced
11 - 1/3 cup red onion, finely diced
12 - 1 jalapeño, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

# How To Make:

01 - Preheat your grill to high heat.
02 - In a shallow dish, whisk together olive oil, salt, black pepper, cumin, smoked paprika, minced garlic, and lime juice. Add the flank steak, turning to coat well. Let marinate at room temperature for 15 to 20 minutes.
03 - While steak marinates, grill poblano peppers over direct heat, turning until skin is charred and blistered, approximately 5 to 7 minutes. Transfer to a bowl, cover, and let steam for 5 minutes. Rub off skins, remove stems and seeds, and dice the flesh.
04 - In a bowl, combine diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently and set aside.
05 - Grill the flank steak for 5 to 6 minutes per side for medium-rare, or to desired doneness.
06 - Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
07 - Serve steak slices topped generously with poblano pico.

# Expert Advice:

01 -
  • The poblano pico adds a smoky fresh kick that cuts through rich beef like nothing else
  • It comes together in under an hour but tastes like you spent all day tending the grill
  • Leftovers (if they exist) make incredible tacos the next day
02 -
  • Always slice flank steak against the grain or you will end up chewing through tough, stringy bites
  • Let the meat come to room temperature before grilling or it will cook unevenly and seize up
  • The pico needs at least 15 minutes to meld flavors so the vegetables soften slightly
03 -
  • Pat the steak completely dry before grilling for better browning and char marks
  • If your poblanos are mild, add a second jalapeño or a pinch of cayenne to the pico
  • Invest in a good instant-read thermometer so you can nail your preferred doneness every time

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