Grilled Flank Steak With Poblano Pico

The first time I made this grilled flank steak, it was a complete accident that turned into a summer tradition. I had bought way too many poblanos at the farmers market and some flank steak was on sale at the grocery store, so I just threw everything together on the grill. My neighbor smelled the charred peppers and actually came over to ask what I was making. Now whenever the weather gets warm enough to grill, this is the dinner my family actually requests by name.

Last summer I made this for my dads birthday dinner because he loves anything with grilled peppers and bold spices. My sister who claims to hate spicy food went back for thirds and kept asking me what I put in the pico. The steak was tender, the flavors were bright and smoky all at once, and honestly seeing everyone crowded around the platter picking at the last slices made my entire week.

Ingredients

• Flank steak: This cut takes beautifully to marinades and grills up fast so dinner happens quickly
• Olive oil: Helps all those spices cling to the meat and keeps everything from sticking to the grill
• Kosher salt: Coarse salt gives you that perfect seasoned crust without making things too salty
• Ground cumin: Adds this earthy warmth that makes the steak taste properly Mexican-inspired
• Smoked paprika: This is the secret ingredient that makes people think you smoked the meat for hours
• Poblano peppers: Charred they become sweet and smoky which is completely different from raw peppers
• Cherry tomatoes: They stay firm in the pico so you get these little bursts of juice in every bite
• Fresh lime juice: Cuts through the rich meat and wakes up all the other flavors

Instructions

Fire up the grill:

Get those grates screaming hot so the steak gets proper grill marks and seals in all those juices

Marinate the meat:

Whisk together olive oil, salt, pepper, cumin, smoked paprika, garlic and lime juice then coat the flank steak and let it sit at room temperature for 15 to 20 minutes

Char the poblanos:

Throw the whole peppers on the grill turning them until the skin is blackened and blistered all over which takes about 5 to 7 minutes

Prep the peppers:

Toss the hot peppers in a bowl and cover it so they steam then rub off that charred skin and dice them up

Make the pico:

Mix the diced poblanos with cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt and pepper

Grill the steak:

Cook the flank steak about 5 to 6 minutes per side for medium-rare or longer if you prefer it more done

Rest and slice:

Let the steak rest for 5 minutes then cut it thinly against the grain which makes every bite tender

Bring it together:

Pile the steak on a platter and spoon that poblano pico all over the top

Save

This recipe has become my go-to for summer cookouts because it feeds a crowd and everyone can customize how much pico they want. I love watching friends take that first bite and get surprised by how the smoky peppers play with the tangy lime and spiced steak. It is just one of those combinations that works so perfectly it feels obvious in hindsight.

Making It Ahead

You can make the poblano pico up to 4 hours ahead and keep it in the fridge which actually helps the flavors meld together. The steak marinade works best if the meat sits in it for at least 15 minutes but you could do it up to 2 hours before grilling. Just do not marinate overnight or the lime will start to break down the meat too much.

Serving Ideas

Warm corn tortillas make this feel like a proper taco night and everyone can build their own. I also love serving this over cilantro lime rice when I want something more substantial. A cold Mexican beer or a bold red wine pairs beautifully with the smoky spicy flavors.

Perfecting The Grill

Keep a spray bottle of water handy in case the flare-ups get too aggressive from the olive oil. Let your grill preheat for at least 10 minutes so you get those gorgeous restaurant-quality char marks. Clean the grates while they are hot right before cooking to prevent sticking.

• Use tongs instead of a fork so you do not pierce the meat and lose all those juices
• If your steak is uneven in thickness tuck the thin end under so it cooks evenly
• Let the meat come to room temperature before grilling for the most even cooking

Save

This is the kind of recipe that makes summer cooking feel effortless and rewarding all at once. Fire up the grill and enjoy every bite.

Recipe FAQs

→ How do I know when the flank steak is done?

For medium-rare, grill the flank steak approximately 5–6 minutes per side. The internal temperature should reach 130–135°F. Use an instant-read thermometer for accuracy, or press the center with your finger — it should feel like the fleshy part of your palm below your thumb.

→ Why do I need to rest the steak before slicing?

Resting allows the juices to redistribute throughout the meat rather than spilling out onto the cutting board. A 5-minute rest ensures your steak remains juicy and tender. Always slice against the grain for the most tender bite.

→ Can I make the poblano pico ahead of time?

Absolutely! The poblano pico actually benefits from sitting for 30 minutes to an hour, allowing the flavors to meld. Store it in the refrigerator and bring it to room temperature before serving for the best taste.

→ What temperature should my grill be?

Preheat your grill to high heat, typically around 450–500°F. This high temperature creates beautiful char marks and sears the steak quickly, developing a flavorful crust while keeping the inside tender and juicy.

→ Can I use a different cut of beef?

Skirt steak works beautifully as a substitute with similar texture and flavor. Skirt steak cooks slightly faster, so reduce grilling time by about 1 minute per side. Both cuts benefit from marinating and slicing against the grain.

→ How spicy is this dish?

The poblano peppers are quite mild, while the jalapeño adds moderate heat. For a milder version, remove all jalapeño seeds and membranes. To increase the spice level, leave some jalapeño seeds or add a serrano pepper to the pico.