Grilled Flank Steak with Roasted-Poblano Relish

Poblanos are large, dark-green chiles that are surprisingly mild. They can be roasted, peeled, and seeded much like a bell pepper can.

Yield: 4 servings (serving size: 3 ounces steak and about 1/3 cup relish)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 41%
  • Fat: 10.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 24.9g
  • Carbohydrate: 11.2g
  • Fiber: 2.1g
  • Cholesterol: 57mg
  • Iron: 3.8mg
  • Sodium: 384mg
  • Calcium: 28mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Flank Steak with Roasted-Poblano Relish Recipe at a Glance
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy