Grilled Flank Steak With Poblano Pico (Print Version)
Flavorful marinated flank steak grilled to perfection and served with fresh poblano-chile 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
# 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 thoroughly. Let marinate at room temperature for 15-20 minutes.
03 - While the steak marinates, grill poblano peppers over direct high heat, turning frequently until the skin is evenly charred and blistered, approximately 5-7 minutes. Transfer to a bowl, cover, and let steam for 5 minutes.
04 - Rub the charred skins off the peppers, then remove stems and seeds. Dice the roasted poblano flesh. In a mixing bowl, combine diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently to combine and set aside.
05 - Grill the marinated flank steak for 5-6 minutes per side for medium-rare doneness, adjusting time as needed for preferred doneness level.
06 - Transfer the grilled steak to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain for maximum tenderness.
07 - Arrange steak slices on a serving platter and top generously with the prepared poblano pico. Serve immediately.
# Expert Tips:
01 -
- The smoky charred peppers mixed with fresh tomatoes create this incredible sweet heat balance that you just cant get from regular pico de gallo
- Flank steak is naturally lean but the marinade and quick high heat cooking keeps it incredibly juicy without requiring fancy techniques or expensive equipment
02 -
- Slicing against the grain not with it is the single most important step for flank steak or it will be tough no matter how perfectly you grill it
- Room temperature meat cooks more evenly than cold straight from the fridge so take the steak out about thirty minutes before grilling
03 -
- Pat the steak completely dry before grilling because moisture prevents proper caramelization and that crispy crust is half the joy
- Use tongs instead of a fork to flip and move the meat because piercing it lets all those delicious juices escape