Grilled Flank Steak With Poblano Pico (Print View)
Juicy marinated flank steak grilled to perfection and served with a zesty 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
# Method:
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 15–20 minutes.
03 - While steak marinates, grill poblano peppers over direct heat, turning until skin is charred and blistered (approximately 5–7 minutes). Transfer to a bowl, cover, and let steam for 5 minutes.
04 - Rub off charred skins from poblanos, remove stems and seeds, and dice the flesh.
05 - In a bowl, combine diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently and set aside.
06 - Grill the flank steak for 5–6 minutes per side for medium-rare, or to desired doneness.
07 - Transfer steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
08 - Arrange steak slices on plates and top generously with poblano pico de gallo.
# Insider Tips:
01 -
- The marinade comes together in seconds but makes the steak taste like it marinated overnight
- That charred poblano pico adds this smoky fresh kick that regular salsa just cannot match
- Whole dinner comes together in under 45 minutes but looks impressive enough for company
02 -
- Slicing against the grain is absolutely crucial or the meat will be tough no matter how perfectly you grilled it
- Letting the steak rest keeps all the juices inside instead of running all over your cutting board
- The poblanos need that steam time in a covered bowl or the skin will not come off easily
03 -
- Pat the steak dry with paper towels before applying the marinade so it actually sticks instead of sliding off
- Taste your pico before serving and add more lime or salt if needed since fresh ingredients vary