Grilled Flank Steak with Poblano Pico
A perfectly seasoned Grilled Flank Steak with a fun Poblano Pico topping!! Perfect for a quick grilling weeknight meal or weekend treat!
Servings: 4 people
Ingredients
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 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
- ½ large white onion finely diced (about ¾ cup)
- 1 to 2 jalapeño chilies finely diced (seeds and membranes removed for a milder salsa)
- ½ 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.
Notes
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.
Nutrition
Calories: 367kcal | Carbohydrates: 25g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 102mg | Sodium: 107mg | Potassium: 1358mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2079IU | Vitamin C: 55mg | Calcium: 415mg | Iron: 11mg