Grilled Flank Steak with Roasted-Poblano Relish

Name: Grilled Flank Steak with Roasted-Poblano Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper, divided; 454 grams flank steak, trimmed; 2 Tbsps chopped fresh cilantro; 1 Tbsp fresh lime juice; 454 grams poblano chiles (about; 1 teaspoons salt, divided

Grilled Flank Steak with Roasted-Poblano Relish might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 25g of protein, 6g of fat, and a total of 179 calories. A mixture of salt, flank steak, lime juice, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Prepare grill.

Equipment you will use

Grill

Cut poblanos in half lengthwise; discard seeds and membranes.

Ingredients you will need

Poblano Pepper

Seeds

Place poblanos, skin sides down, on grill rack. Grill 15 minutes or until blackened.

Ingredients you will need

Poblano Pepper

Equipment you will use

Grill

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 15 minutes. Peel and dice. Stir in cilantro, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Ingredients you will need

Black Pepper

Cilantro

Juice

Salt

Sprinkle steak with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Ingredients you will need

Black Pepper

Steak

Salt

Place on grill rack; grill 8 minutes on each side or until thermometer registers 145 (medium-rare) or until desired degree of doneness.

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Kitchen Thermometer

Grill

Remove from grill; let stand 5 minutes.

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Grill

Cut steak diagonally across the grain into thin slices.

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Grains

Steak

Serve with relish.

Ingredients you will need

Relish

Equipment

Grill

Ziploc Bags

Kitchen Thermometer

Ingredients

Servings:

0teaspoons

black pepper, divided 454grams

flank steak, trimmed 2Tbsps

chopped fresh cilantro 1Tbsp

fresh lime juice 454grams

poblano chiles (about 1teaspoons

salt, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try La Jota Howell Mountain Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 99 dollars per bottle.