Grilled Flank Steak with Poblano Pico

Grilled Flank Steak with Poblano Pico is on the menu this week and I’m NOT mad about it!

This Grilled Flank Steak with Poblano Pico in one word is perfection. The spice rub, the salsa, the steak… it’s a perfect marriage of flavors and I’m obsessed. All Things Meat is quite possibly the only meat seasoning you need this spring or summer. It goes on everything. Steak, chicken, pork, burgers ribs… the list goes on! It’s perfectly spiced and smoky but not overpowering or crazy spicy. Thomas and I have even been throwing it on veggies as seasoning recently because that’s just who we are as a couple and we live on the edge 🙂

So grab a few containers of All Things Meat, you need it. Then, make this Grilled Flank Steak and add it to your weekend plans or just start making it on the weekends from here on out! And don’t forget about the poblano pico because it’s quite frankly out of this world. Adding the slightly smoky poblanos to one of my favorite condiments is a total game changer.

And if you happen to have any leftover meat… this is the perfect add in for a quesadilla or enchiladas. Just chop it up a bit and add it in! You’re welcome.

Grilled Flank Steak with Poblano Pico

5 from 2 votes

A perfectly seasoned Grilled Flank Steak with a fun Poblano Pico topping!! Perfect for a quick grilling weeknight meal or weekend treat!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American, Tex Mex, Southwestern

Servings 4 people

Ingredients

  

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For the spice rub

• 6 tablespoons Gaby’s All Things Meat Seasoning
• 1 tablespoons olive oil
• 1½ pounds flank steak

For the Poblano Pico

• 1 poblano pepper
• 1 1/2 pounds ripe tomatoes cut into 1/4- to 1/2-inch dice
• 1/2 large white onion finely diced (about 3/4 cup)
• 1 to 2 jalapeño chilies finely diced (seeds and membranes removed for a milder salsa)
• 1/2 cup finely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• Kosher salt

Instructions

 

• Prepare a grill to medium high heat and brush with olive oil. Grill the poblano pepper, turning occasionally, until charred, about 8–10 minutes and remove from the grill and let cool. Peel the charred skin on the poblano and discard. Chop the flesh of the pepper into a small dice and add to a bowl.
• Add the tomatoes, onion, jalapeno, cilantro, lime and salt. Toss to combine and set aside.
• Meanwhile, drizzle the steak with 1 tablespoon of oil and sprinkle the steak with all of dry rub. Grill the steak, until you have grill marks on both sides. (4 minutes per side for medium-rare, 5 minutes per side for medium.)
• Transfer to a cutting board and let rest 10 minutes.
• After 10 minutes, slice against the grain and top with the salsa.