Grilled Flank Steak Poblano Pico (Printer-friendly)
Juicy grilled flank steak topped with vibrant poblano-chile pico—lime, cilantro and charred peppers for easy summer dinners.
# What You'll Need:
→ Flank Steak
01 - 1 1/2 pounds flank steak
02 - 3 tablespoons olive oil
03 - 1 1/2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 2 cloves garlic, minced
08 - Juice of 1 lime
→ 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 teaspoon salt
16 - 1/4 teaspoon black pepper
# Directions:
01 - Set grill or grill pan to high heat.
02 - In a shallow dish, whisk olive oil, kosher salt, black pepper, ground cumin, smoked paprika, minced garlic, and lime juice. Add the flank steak and coat thoroughly. Allow to marinate at room temperature for 15 to 20 minutes.
03 - While steak marinates, grill the poblano peppers directly over high heat, turning until skins are charred and blistered, about 5 to 7 minutes. Transfer to a bowl, cover, and steam for 5 minutes. Remove and discard skins, stems, and seeds. Dice the remaining flesh.
04 - In a mixing bowl, combine diced poblano peppers, cherry tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, lime juice, salt, and black pepper. Toss gently and let sit.
05 - Place flank steak on the grill and cook for 5 to 6 minutes per side for medium-rare, or until preferred doneness.
06 - Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain for tenderness.
07 - Arrange steak slices on a platter and generously spoon poblano pico on top before serving.
# Expert Advice:
01 -
- The smoky poblano kicks turn a simple steak into a meal people talk about long after the plates are cleared.
- I keep coming back to this recipe anytime I want that lazy, sun-soaked dinner feeling without much fuss.
02 -
- Trying to slice the steak right away means you&aposll lose all those precious juices—patience pays off.
- Charred poblanos should be steamed in a bowl after grilling; skipping this step makes peeling them a nightmare.
03 -
- Always preheat your grill fully; a screaming hot grate prevents sticking and adds authentic char.
- Slicing steak against the grain is not just a suggestion—do it, and you won&apost regret it.