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Grilled Flank Steak with Roasted-Poblano Relish

Yield 4 servings (serving size: 3 ounces steak and about 1/3 cup relish)
Poblanos are large, dark-green chiles that are surprisingly mild. They can be roasted, peeled, and seeded much like a bell pepper can.

Ingredients

  • 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

Nutrition Information

  • calories 239
  • caloriesfromfat 41 %
  • fat 10.9 g
  • satfat 4.6 g
  • monofat 4.3 g
  • polyfat 0.6 g
  • protein 24.9 g
  • carbohydrate 11.2 g
  • fiber 2.1 g
  • cholesterol 57 mg
  • iron 3.8 mg
  • sodium 384 mg
  • calcium 28 mg

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.