Grilled Flank Steak With Poblano Pico

Last summer my neighbor caught me grilling in the driveway and brought over a bag of fresh poblanos from his garden. We ended up experimenting on the spot, throwing together this steak and pico combination while kids ran through sprinklers in the background. Now every time I smell charred peppers on the grill I think of that impromptu dinner party that stretched until midnight.

I made this for my dad who claims he doesnt like spicy food, and he went back for thirds. The poblanos add such a rich, earthy flavor without overwhelming heat that even spice-averse people find themselves scraping the plate. Now he requests it every time he visits.

Ingredients

• 1 1/2 lbs flank steak: Flank has incredible beefy flavor and the perfect grain for thin slicing after resting
• 3 tbsp olive oil: Helps the spices adhere and creates a beautiful sear on the grill
• 1 1/2 tsp kosher salt: Essential for drawing out the steaks natural juices during marination
• 1 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in depth
• 1 tsp ground cumin: Adds that essential Mexican inspired earthiness
• 1 tsp smoked paprika: Double down on the smoky flavor profile
• 2 cloves garlic, minced: Fresh garlic beats powder every single time
• Juice of 1 lime: Acidity tenderizes while brightening all the spices
• 2 poblano peppers: Grilling first transforms them into something sweet and smoky
• 1 cup cherry tomatoes, diced: Cherry tomatoes stay firm and colorful better than larger varieties
• 1/3 cup red onion, finely diced: Soak in cold water for 10 minutes if you want them milder
• 1 jalapeño, seeded and minced: Leave seeds if you want more heat
• 1/4 cup fresh cilantro, chopped: Add stems for more flavor, leaves for presentation
• Juice of 1 lime: Pulls all the pico flavors together
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously to balance the sweet vegetables

Instructions

Fire up the grill:

Get your grill to high heat, about 450F to 500F, so you can get proper char marks

Marinate the steak:

Whisk together olive oil, salt, pepper, cumin, smoked paprika, garlic, and lime juice in a shallow dish. Add the flank steak and turn it several times to coat every surface. Let it sit at room temperature for 15 to 20 minutes while you prep everything else.

Char the poblanos:

Place the whole peppers directly over the hottest part of the grill. Turn them every couple minutes until the skin is completely blackened and blistered, about 5 to 7 minutes total. Transfer them to a bowl and cover tightly with plastic wrap so they steam for 5 minutes.

Prep the peppers:

Rub off the charred skins with your fingers or a paper towel. Remove the stems and seeds, then dice the roasted flesh into small pieces.

Mix the pico:

Combine the diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Toss everything together gently and let it sit while you grill the steak.

Grill the steak:

Place the marinated flank steak on the hot grill and cook for about 5 to 6 minutes per side for medium rare. Youre looking for good char marks and an internal temperature of 130F to 135F.

Rest and slice:

Move the steak to a cutting board and let it rest for at least 5 minutes. This is non negotiable. Slice thinly against the grain at a sharp angle for the most tender bites.

Bring it together:

Arrange the steak slices on a platter and spoon that bright, smoky poblano pico generously over the top. Serve immediately while the steak is still warm and the pico is at room temperature.

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My sister served this at her Fourth of July party last year and people literally hovered around the platter. Theres something about the combination of smoky grilled meat and fresh, bright pico that makes people gather closer, drinks in hand, conversations flowing easier around food that feels both special and completely unpretentious.

Getting the Perfect Char

High heat is your friend here, but so is patience. Do not flip the steak too early, let it develop a proper crust before turning. You want to hear that satisfying sizzle when the meat hits the grates.

Make Ahead Tips

The pico actually tastes better after sitting for a few hours, so make it first. You can also marinate the steak overnight in the refrigerator, just let it come to room temperature before grilling for even cooking.

Serving Suggestions

Warm corn tortillas make this feel like a taco night without any extra work. Or serve over cilantro lime rice for something more substantial.

• Keep extra lime wedges on hand for squeezing over the steak
• Avocado slices or guacamole on the side never hurt anyone
• Cold beer or chilled rosé balances the heat beautifully

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This recipe has become my go to for feeding a crowd because it looks impressive but comes together so easily. Hope it becomes a staple at your table too.

Recipe FAQs

→ What cut of steak works best for this dish?

Flank steak is ideal for grilling and pairs beautifully with bold flavors. Look for a well-trimmed piece around 1.5 pounds for best results.

→ Can I make the pico de gallo ahead of time?

Yes, prepare the poblano pico up to 4 hours in advance and refrigerate. The flavors meld beautifully, though add fresh cilantro just before serving.

→ How do I know when the steak is done?

Grill 5-6 minutes per side for medium-rare (130-135°F internal temperature). Use a meat thermometer for accuracy, and remember the steak continues cooking while resting.

→ What should I serve with this?

Warm corn tortillas, cilantro-lime rice, or roasted vegetables complement the smoky flavors. A crisp salad or grilled corn also works wonderfully.

→ Can I cook this indoors?

A cast iron grill pan or heavy skillet works well over high heat. Char poblanos directly over a gas flame or under the broiler, then proceed as directed.

→ How do I slice flank steak properly?

Always slice against the grain — look for the muscle fibers running lengthwise and cut perpendicular to them. This ensures tender, easy-to-chew bites.