Grilled Flank Steak With Poblano Pico (Printable)
Juicy marinated flank steak grilled to perfection and served with a fresh charred poblano pico de gallo.
# What You'll 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 It:
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 thoroughly.
03 - Let steak marinate at room temperature for 15 to 20 minutes.
04 - Place poblano peppers over direct high heat, turning frequently until skin is charred and blistered, about 5 to 7 minutes. Transfer to a bowl and cover to steam for 5 minutes.
05 - Rub off charred skins from poblanos, remove stems and seeds, then dice the flesh.
06 - In a mixing bowl, combine diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently and set aside.
07 - Grill the flank steak for 5 to 6 minutes per side for medium-rare doneness, adjusting time to your preference.
08 - Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
09 - Arrange steak slices on plates and top generously with poblano pico.
# Expert Hacks:
01 -
- The char from grilled poblanos adds this incredible smoky depth that you cannot get from raw peppers alone.
- Marinating the steak at room temperature makes all the difference between juicy and tough.
02 -
- Always slice flank steak against the grain or it will be chewy no matter how perfectly you grill it.
- The poblano skins must be completely removed because they become tough and papery when cooked.
03 -
- Pat the steak completely dry before grilling to ensure proper searing.
- Use an instant-read thermometer to avoid overcooking because medium-rare should register 130 degrees.