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

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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

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

Preparation

  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.
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