Grilled Flank Steak With Poblano Pico (Printable version)
Tender grilled steak with smoky poblano pico de gallo, spiced with cumin and lime.
# Ingredient list:
→ 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
# Directions:
01 - Preheat your grill to high heat.
02 - In a shallow dish, whisk together olive oil, kosher 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 the steak marinates, place poblano peppers on the grill over direct heat. Turn occasionally until the skin is charred and blistered, about 5 to 7 minutes. Transfer to a bowl, cover, and let steam for 5 minutes.
04 - Rub off the charred skins from the steamed poblanos, then remove stems and seeds. Dice the roasted pepper flesh into small pieces.
05 - In a mixing bowl, combine diced poblano peppers, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently to combine and set aside.
06 - Place the marinated flank steak on the hot grill. Cook for 5 to 6 minutes per side for medium-rare, adjusting time for your preferred doneness.
07 - Transfer the cooked steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain to ensure tenderness.
08 - Arrange steak slices on plates and top generously with the poblano pico de gallo. Serve immediately.
# Expert Tips:
01 -
- The charred poblano adds this incredible smoky depth that you cannot get from raw peppers alone
- Flank steak becomes ridiculously tender when you marinate it in lime and spices before hitting the heat
- This comes together in under an hour but tastes like something from a restaurant
02 -
- Slicing against the grain is non-negotiable— this shortens the muscle fibers and makes even a lean cut like flank steak feel tender
- Letting the steak rest is just as important as the grilling itself—cut into it too soon and all those delicious juices end up on your cutting board instead of in your mouth
03 -
- Pat your steak completely dry before marinating—wet meat steams instead of searing
- Invest in an instant-read thermometer and pull the steak at 125°F for perfect medium-rare results