Grilled Flank Steak With Poblano Pico (Printer-friendly)

Tender grilled flank steak with a zesty charred poblano pico de gallo topping, perfect for quick summer meals.

# 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

# Method:

01 - Heat grill to high temperature, preparing for direct heat cooking.
02 - Whisk together olive oil, kosher salt, black pepper, ground cumin, smoked paprika, minced garlic, and lime juice in a shallow dish.
03 - Add flank steak to marinade, turning to coat thoroughly. Let stand at room temperature for 15-20 minutes.
04 - Grill poblano peppers over direct heat, turning frequently until skin is charred and blistered, approximately 5-7 minutes.
05 - Transfer charred peppers to a bowl, cover, and let steam for 5 minutes. Remove skins, stems, and seeds, then dice flesh.
06 - Combine diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently and set aside.
07 - Cook flank steak for 5-6 minutes per side for medium-rare doneness, adjusting time to preferred doneness.
08 - Transfer steak to cutting board and rest for 5 minutes. Slice thinly against the grain.
09 - Arrange sliced steak on plates and top generously with poblano pico.

# Expert Tips:

01 -
  • The smoky heat from grilled poblanos transforms regular pico into something extraordinary
  • Flank steak stays incredibly juicy when you let it rest properly before slicing
  • Everything comes together in under 45 minutes but tastes like you worked all day
02 -
  • Letting the meat rest after grilling is the difference between juicy and dry, so do not skip this step
  • Slicing against the grain shortens the muscle fibers and makes flank steak tender instead of chewy
  • The pico needs to sit for at least 15 minutes for the flavors to marry properly
03 -
  • If your grill has hot spots, position the steak where you can maintain consistent high heat
  • Freeze the flank steak for 30 minutes before slicing if you want paper thin pieces
  • Extra pico keeps for 2 days and is fantastic with eggs the next morning

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