Grilled Flank Steak With Poblano Pico (Printable)
Tender grilled flank steak with smoky poblano-chile pico de gallo, ready in under an hour.
# 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, kosher salt, black pepper, cumin, smoked paprika, minced garlic, and lime juice. Add the flank steak, turning to coat thoroughly. Let marinate at room temperature for 15–20 minutes.
03 - While the steak marinates, place poblano peppers on the grill over direct heat. Turn frequently until the skin is charred and blistered on all sides, approximately 5–7 minutes.
04 - Transfer charred peppers to a bowl and cover tightly. Let steam for 5 minutes, then rub off the blistered skins. Remove stems and seeds, then dice the flesh.
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 5–6 minutes per side for medium-rare, adjusting time to reach desired doneness.
07 - Transfer the cooked steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
08 - Arrange steak slices on plates and top generously with the poblano pico de gallo. Serve immediately.
# Expert Hints:
01 -
- The marinade comes together in seconds but makes everyone think youve been planning this dinner for days
- That smoky poblano pico transforms basic steak into something that feels like a restaurant splurge but costs half as much
02 -
- Cutting against the grain is not optional here, it is the difference between steak you can chew and steak that fights back
- The pico needs at least 15 minutes to hang out so flavors can marry, so make it before you even think about firing up the grill
03 -
- Pat the steak completely dry before marinating so the spices actually stick instead of sliding right off
- If it is raining or winter, a screaming hot cast iron skillet works almost as well as the grill