Poblanos are large, dark-green chiles that are surprisingly mild. They can be roasted, peeled, and seeded much like a bell pepper can.
6 poblano chiles (about 1 pound)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 (1-pound) flank steak, trimmed
How to Make It
Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack. Grill 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice. Stir in cilantro, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Sprinkle steak with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place on grill rack; grill 8 minutes on each side or until thermometer registers 145° (medium-rare) or until desired degree of doneness. Remove from grill; let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with relish.