Grilled Flank Steak Poblano Pico (Printable)
Spice-rubbed flank steak grilled to perfection and served with fresh charred poblano 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 olive oil, salt, black pepper, cumin, smoked paprika, minced garlic, and lime juice. Add the flank steak, turning to coat well. Let marinate at room temperature for 15–20 minutes.
03 - While steak marinates, grill poblano peppers over direct heat, turning until skin is charred and blistered (approx. 5–7 minutes). Transfer to a bowl, cover, and let steam for 5 minutes. Rub off skins, remove stems and seeds, and dice the flesh.
04 - In a bowl, combine diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently and set aside.
05 - Grill the flank steak 5–6 minutes per side for medium-rare, or to desired doneness.
06 - Transfer steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
07 - Serve steak slices topped generously with poblano pico.
# Expert Hints:
01 -
- The poblanos add this incredible smoky sweetness that cuts through rich beef like nothing else I've found
- Marinating at room temperature makes such a difference in how deeply those spices penetrate the meat
- The pico stays bright and fresh for days, so you can make extra for tomorrow's tacos
02 -
- Flank steak becomes tough if you cook it past medium. Trust me, I've ruined enough of them to learn this the hard way.
- Letting the meat rest at room temperature before grilling helps it cook evenly. Cold steak hits a hot grill and the exterior burns before the interior is done.
- Always slice against the grain. The muscle fibers run lengthwise, so cutting perpendicular to them shortens the fibers and makes each bite tender.
03 -
- If your poblano skins are stubborn after charring, pop them in a paper bag while they steam. The moisture helps release the skin more easily.
- Leftover sliced steak makes incredible tacos the next day. Just warm it gently in a pan with a splash of water.