Grilled Flank Steak With Poblano Pico

The heat hit my face before I even stepped onto the patio last July. My neighbor Carlos was grilling something that smelled like heaven and campfire all mixed together. He caught me leaning over the fence and waved me over with a plate. That first bite of charred steak with fresh peppers changed my entire summer cooking rotation.

Last August, I made this for my dad who claims he doesn't like spicy food. He went back for thirds and asked if I could teach him the marinade. Now he texts me every time he puts flank steak on the grocery list.

Ingredients

• 1 1/2 lbs flank steak: Look for one with good marbling and uniform thickness
• 3 tbsp olive oil: Helps the spices cling and creates a beautiful crust
• 1 1/2 tsp kosher salt: Don't skimp here, it's the flavor foundation
• 1 tsp freshly ground black pepper: Freshly cracked makes all the difference
• 1 tsp ground cumin: Earthy warmth that pairs beautifully with beef
• 1 tsp smoked paprika: The secret to that deep red color and subtle smoke
• 2 cloves garlic, minced: Fresh is non-negotiable here
• Juice of 1 lime: Bright acidity that cuts through the richness
• 2 poblano peppers: Mild but with more personality than bell peppers
• 1 cup cherry tomatoes, diced: Sweet little bursts of freshness
• 1/3 cup red onion, finely diced: Adds crunch and sharp contrast
• 1 jalapeño, seeded and minced: Adjust the heat to your liking
• 1/4 cup fresh cilantro, chopped: The herb that makes it sing
• Juice of 1 lime: For the pico, ties everything together
• 1/2 tsp salt: Season the pico generously
• 1/4 tsp black pepper: Just enough to wake up the vegetables

Instructions

Fire up the grill:

Get it good and hot, high heat is what creates those gorgeous char marks

Make the marinade:

Whisk together olive oil, salt, pepper, cumin, smoked paprika, garlic, and lime juice in a shallow dish

Coat the steak:

Add the flank steak and turn it several times to ensure every inch gets covered

Let it rest:

Let it sit at room temperature for 15 to 20 minutes while you prep everything else

Char the poblanos:

Grill them directly over high heat, turning until the skin is blistered all over, about 5 to 7 minutes

Steam and peel:

Toss them in a bowl and cover for 5 minutes, then rub off that charred skin and dice the flesh

Mix the pico:

Combine diced poblanos with tomatoes, onion, jalapeño, cilantro, lime juice, salt, and pepper

Grill the steak:

Cook for 5 to 6 minutes per side for medium-rare, resisting the urge to move it around

Rest crucially:

Let the steak rest for 5 minutes so all those juices redistribute where they belong

Slice and serve:

Cut thinly against the grain and pile that poblano pico on top like it's going out of style

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This recipe became my go-to for impromptu Tuesday night dinners with friends. There's something magical about standing around the grill with a drink in hand, waiting for the meat to rest while everyone sneaks bites of the pico with tortilla chips.

Getting the Right Char

I used to think more flames meant better flavor until I ruined a perfectly good steak with ash. Now I look for steady, even heat and trust my nose more than the timer. When it smells like meat hitting fire, you're on the right track.

Making Poblano Pico Your Own

Sometimes I throw in diced mango when I want something sweeter, or corn when the garden's exploding. Last week I added avocado and my husband declared it the best version yet. Let the season guide you.

Serving Ideas That Work

Warm corn tortillas make this feel like taco night without the fuss, though it's also incredible over cilantro lime rice. I've even piled it onto salad greens for lunch the next day and not regretted a single bite.

• Keep extra lime wedges on hand, people love squeezing their own
• Make double the pico because it disappears faster than you expect
• Leftover steak makes the best breakfast hash you'll ever have

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Grilling should feel like a party, not a performance. This recipe is forgiving enough for weeknights but impressive enough for company.

Recipe Questions

→ How do I know when flank steak is done?

Use an instant-read thermometer inserted into the thickest part. Aim for 130-135°F for medium-rare, 140-145°F for medium. Let it rest for 5 minutes before slicing.

→ Can I use a different cut of beef?

Skirt steak works beautifully with this preparation. You could also use flap meat or hanger steak, adjusting cooking times slightly based on thickness.

→ How do I properly char poblano peppers?

Place them directly over high heat on the grill, turning every 2 minutes until the skin is blackened and blistered on all sides. The steaming step makes removing the charred skin easy.

→ What should I serve with this?

Warm corn or flour tortillas, Mexican rice, or grilled vegetables make excellent sides. The dish also pairs beautifully with a cold beer or bold red wine.

→ Can I make the pico ahead of time?

Yes, prepare the poblano pico up to 4 hours ahead. Store it refrigerated and bring to room temperature before serving for the best flavor.

→ Why slice against the grain?

Flank steak has long muscle fibers running in one direction. Slicing against the grain shortens these fibers, making each bite more tender and easier to chew.