Grilled Flank Steak With Poblano Pico (Printable version)
Juicy spiced grilled flank steak served with charred poblano pico de gallo, ready in 40 minutes.
# 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, 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 to 20 minutes.
03 - While steak marinates, place poblano peppers on the grill over direct heat. Turn occasionally until the skin is charred and blistered all over, approximately 5 to 7 minutes. Transfer to a bowl, cover with a plate or plastic wrap, and let steam for 5 minutes.
04 - Rub off the charred skins from the steamed poblanos. Remove stems and seeds, then dice the flesh into small pieces.
05 - In a mixing bowl, combine the diced poblano peppers, cherry tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper. Toss gently to combine and set aside.
06 - Remove steak from marinade and place on the preheated grill. Cook for 5 to 6 minutes per side for medium-rare doneness, adjusting time as needed for your preferred level.
07 - Transfer the grilled steak to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain.
08 - Arrange steak slices on plates and top generously with the poblano pico de gallo.
# Expert advice:
01 -
- The poblanos bring this smoky sweetness that balances the beef perfectly
- Everything comes together in under an hour but tastes like you worked all day
02 -
- Slicing against the grain is the difference between tender and tough, take your time to find the muscle fibers
- The poblano skins need to be completely removed or you'll get tough bits in every bite
03 -
- Pat the steak completely dry before marinating for better sear marks
- Let the pico sit for 10 minutes before serving so the flavors meld