Grilled Flank Steak With Poblano Pico (Printable)

Savory grilled flank steak with smoky cumin spice, topped with fresh charred poblano pico de gallo for a perfect summer dinner.

# Ingredient List:

→ 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:

01 - Preheat your grill to high heat.
02 - In a shallow dish, whisk together olive oil, salt, black pepper, 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 charred and blistered on all sides, approximately 5–7 minutes. Transfer to a bowl, cover, and let steam for 5 minutes.
04 - Rub off the charred skins from the steamed peppers. Remove stems and seeds, then dice the roasted flesh into small pieces.
05 - In a mixing bowl, combine diced poblano, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently to combine and set aside.
06 - Remove steak from marinade and place on the hot grill. Cook for 5–6 minutes per side for medium-rare, adjusting time to reach desired doneness.
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 plates and top generously with the poblano pico de gallo. Serve immediately.

# Expert Tips:

01 -
  • The char from the poblanos adds this smoky depth that you cant get from regular pico de gallo
  • Flank steak marinates quickly but tastes like its been soaking up flavor for hours
  • Everything comes together in under 45 minutes including the grill heating up
02 -
  • Letting the steak rest after grilling is non negotiable if you want juicy meat instead of a cutting board full of escaped juices
  • Slicing against the grain is the difference between steak you can chew with a smile and steak that fights back
  • The poblano skins slip off easiest when the peppers are still hot from steaming
03 -
  • Pat the steak dry with paper towels before adding it to the marinade for better sear marks
  • If your flank steak is thicker than 1 inch use a meat mallet to even out the thickness

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