Grilled Flank Steak, Poblano Pico (Print Version)
Juicy grilled flank steak topped with bright poblano-chile pico and lime; quick marinade and charred peppers for summer.
# What You'll Need:
→ For the 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
→ 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 teaspoon salt
16 - 1/4 teaspoon black pepper
# How to Make It:
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 flank steak, coating thoroughly. Allow to marinate at room temperature for 15 to 20 minutes.
03 - Grill poblano peppers over direct heat, turning frequently, until skins are charred and blistered, about 5 to 7 minutes. Transfer to a bowl, cover, and let steam for 5 minutes. Remove and discard skins, stems, and seeds, then dice the flesh.
04 - In a mixing bowl, combine diced poblano peppers, cherry tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, salt, and black pepper. Toss gently to mix and set aside.
05 - Place marinated flank steak on hot grill. Cook for 5 to 6 minutes per side for medium-rare, or to preferred doneness.
06 - Transfer grilled steak to a cutting board. Let rest for 5 minutes, then slice thinly against the grain.
07 - Arrange steak slices on a serving platter and top generously with poblano pico.
# Expert Advice:
01 -
- This steak’s punchy marinade is effortless but delivers flavors that taste like you babysat it all day.
- The charred poblano pico can rescue even a dull weeknight and doubles as the ultimate taco topper.
02 -
- Neglecting to rest the steak resulted in all those beautiful juices running everywhere except my plate—lesson learned.
- Charring the poblanos until really black amps the smoky flavor and makes them easier to peel—it’s worth the few extra minutes.
03 -
- If you’re not sure which way the grain runs, cut a small corner off first—it’s a steak-saving move.
- A thermometer is your best friend for perfect doneness: pull the steak off at 130°F for medium-rare and it’ll finish just right while resting.