Grilled Flank Steak Poblano Pico (Printable)

Spice-rubbed flank steak grilled to perfection and topped 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

# How To Make It:

01 - Preheat your grill to high heat.
02 - In a shallow dish, whisk together olive oil, kosher salt, black pepper, ground 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 the steak marinates, place poblano peppers on the grill over direct heat. Turn occasionally until the skin is completely charred and blistered, approximately 5–7 minutes.
04 - Transfer the charred peppers to a bowl, cover tightly, and let steam for 5 minutes. Rub off the blistered skins, then remove stems and seeds. Dice the roasted flesh into small pieces.
05 - In a mixing bowl, combine the diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and black pepper. Toss gently to incorporate all flavors. 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 doneness, adjusting time as needed for preferred doneness level.
07 - Transfer the grilled 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 serving plates and top generously with the poblano pico de gallo. Serve immediately while steak is still warm.

# Tips from dashanddishes:

01 -
  • The steak marinade comes together in minutes but tastes like you planned all day
  • Poblano peppers add this smoky mild heat that even heat-sensitive people love
  • Leftovers make incredible steak tacos the next day
02 -
  • Always slice flank steak against the grain or it will be tough and chewy no matter how perfectly you cook it
  • The steak continues cooking while it rests, so pull it off the grill when it is slightly less done than you want
  • Poblano peppers can vary in heat, so taste a tiny bit before adding more jalapeño
03 -
  • Pat the steak completely dry before marinating for better sear marks
  • Make the pico de gallo first and let it sit at room temperature while the steak grills

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