Grilled Flank Steak With Poblano Pico (Printable)
Savory spiced grilled flank steak with charred poblano pico de gallo
# What You 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
# How-To:
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 15-20 minutes.
03 - While 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 with plastic wrap or a plate. Let steam for 5 minutes to loosen the skins. Rub off the charred skin, remove stems and seeds, then dice the roasted 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. Set aside until ready to serve.
06 - Remove steak from marinade and place on the hot grill. Cook for 5-6 minutes per side for medium-rare, or adjust timing to reach desired doneness.
07 - Transfer the cooked steak to a cutting board and let rest for 5 minutes to allow juices to redistribute. 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 Advice:
01 -
- The marinade comes together in seconds but tastes like you planned it all day
- That char poblano flavor makes store-bought salsa forgettable forever
02 -
- Letting the steak come to room temperature before grilling makes the difference between even cooking and a raw center with burned edges
- That rest period is not optional, I promise it's worth the wait
03 -
- Slice against the grain, or with the grain if you prefer chewier meat
- The pico keeps for 3 days in the fridge and goes on practically everything