Grilled Flank Steak Poblano Tacos: Your Ultimate Summer Taco Recipe
This post is sponsored by Flatout Flatbread. As always, all opinions and recipe are my own. Thank you for supporting the brands that support Cake ‘n Knife!
As the sun bathes everything in its golden glow and temperatures rise, there’s an undeniable call to one of summer’s greatest pleasures: firing up the grill. There’s something incredibly satisfying about the sizzle of meat on hot grates and the smoky aroma that fills the air. This season, we’re making it official: Grilled Flank Steak Poblano Tacos are the undisputed champions of summer cuisine. Imagine succulent flank steak, perfectly marinated and seared, combined with the earthy, smoky notes of charred poblano peppers and the sweet-tart bursts of sun-dried tomatoes, all nestled in a uniquely delicious grilled flatbread. This isn’t just a meal; it’s an experience, a celebration of vibrant flavors and outdoor cooking.
The Joy of Summer Grilling: More Than Just Food
For many, summer grilling isn’t just about cooking; it’s a cherished ritual. I vividly recall the early days with my first pup, Kya. She’d dart around the yard, a fluffy blur of energy, barking at every leaf and phantom breeze as I tended to the grill, a glass of wine in hand, lost in the simple pleasure of the moment. Those memories are etched in my mind, a testament to the carefree spirit of summer evenings.
Fast forward to today, and my backyard grilling scene is a bit more chaotic, fueled by the antics of two energetic dogs who still bark at anything and everything, often engaging in playful skirmishes. My beverage of choice might have evolved from wine to something a little stronger to cope with the delightful madness, but one thing remains constant: the grill is perpetually roaring once the summer heat descends upon Denver. Grilling signifies more than just preparing food; it symbolizes gathering, relaxation, and the creation of unforgettable summer memories. It’s the perfect backdrop for these sensational flank steak and poblano tacos.
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The Star of the Show: Perfectly Grilled Flank Steak
Flank steak is an ideal choice for tacos. It’s lean, flavorful, and when prepared correctly, incredibly tender. The key to unlocking its full potential lies in a good marinade and proper grilling technique. Our marinade, a vibrant mix of olive oil, fresh lime juice, garlic, cumin, chili powder, and a hint of cayenne, does double duty. The lime juice works to tenderize the meat, while the spices infuse it with a deep, zesty flavor that perfectly complements the smoky elements of the taco. Allowing the steak to marinate for at least 15 minutes, or even overnight, makes a significant difference in its tenderness and taste profile.
Grilling Flank Steak to Perfection
Once marinated, the flank steak is ready for its fiery transformation. Preheat your grill to a medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking. Place the steak directly over the heat and grill for approximately 3-4 minutes per side for a medium-rare finish, or adjust according to your preferred doneness. A crucial step often overlooked is allowing the steak to rest once it comes off the grill. This resting period, ideally 10 to 15 minutes, allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. After resting, slice the flank steak against the grain into thin strips – this is essential for maximum tenderness.
Charred Poblanos: Adding Depth and Smoky Flavor
Beyond the steak, the grilling doesn’t stop. Poblano peppers are integral to these tacos, bringing a mild heat and a wonderfully smoky depth that only charring can achieve. To char the poblanos, simply place them directly over the open flame of your grill, turning them every 30 seconds to 1 minute until they are blackened and blistered on all sides. If you don’t have an outdoor grill, you can achieve a similar effect under a broiler set to high. Once charred, let them cool slightly, then remove the seeds and slice them into thin strips. The smoky flavor of these peppers perfectly balances the richness of the steak and the other toppings.
The Genius of Flatout Flatbread for Tacos
Now, let’s talk about the foundation of these incredible tacos: the tortillas. Or, more accurately, the Flatout Flatbread Light Original Wraps. This is where a touch of culinary genius comes into play! I’ve long been a fan of Flatout Flatbreads for their rich flavor and light calorie count in sandwiches, so transforming them into taco shells was a natural evolution. The process is remarkably simple: just cut the wraps into your desired taco size – typically two circles per wrap using a small 3 to 4-inch diameter bowl or cookie cutter – and warm them directly on the grill for approximately 30 seconds to a minute, until they’re pliable and slightly toasted. This method introduces a subtle smoky flavor to the tortilla itself, elevating the entire taco experience. It’s a fresh, new, and delicious way to enjoy your favorite flatbreads, offering a lighter alternative to traditional tortillas while holding up beautifully to all the fillings.
Assembling Your Flavorful Masterpiece
With all the components ready, assembling these tacos becomes an art form. Each bite of these Grilled Flank Steak Poblano Tacos is a symphony of savory, spicy, smoky, and tart flavors – a true taste of summer. Start with a creamy base of fresh, sliced avocado, which adds a luxurious texture and mellows the spices. Pile high with the thinly sliced, marinated flank steak and the smoky charred poblano strips. Then, sprinkle in the vibrant, sweet-tart sun-dried tomatoes, which add an unexpected burst of concentrated flavor. A crumble of queso fresco adds a salty, tangy creaminess that ties all the elements together. Serve them immediately for the freshest experience.
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Essential Tools for Your Grilling Success
To ensure your grilling experience is as seamless and delicious as possible, here are a few recommended tools:
- Weber Original Kettle Premium Charcoal Grill: A classic for a reason, providing consistent heat and fantastic smoky flavor.
- Lodge Cast Iron Square Grill Pan: Perfect for indoor grilling or getting beautiful sear marks on your steak and peppers.
- Shun Chef’s Knife: A sharp knife makes slicing flank steak and prepping vegetables a breeze.
Tips for the Best Grilled Flank Steak Poblano Tacos
- Don’t Overcook the Steak: Flank steak can become tough if overcooked. Aim for medium-rare to medium for the best texture.
- Resting is Non-Negotiable: Seriously, don’t skip the resting step for the steak. It’s the secret to juicy meat.
- Char Peppers, Don’t Burn: You want a nice char for smoky flavor, but don’t turn them to ash. Watch them closely.
- Fresh Toppings Make a Difference: While the recipe specifies avocado, feel free to add fresh cilantro, a squeeze of extra lime, or a dollop of your favorite salsa or crema.
- Prepare Ahead: The marinade can be done the night before, and the poblanos can be charred and sliced in advance, making assembly quick and easy come mealtime.
Serving Suggestions & Variations
These tacos are fantastic on their own, but they also pair wonderfully with a variety of side dishes. Consider serving them alongside a simple cilantro-lime rice, black beans, or a fresh corn and tomato salad. For an extra kick, a drizzle of hot sauce or a sprinkle of pickled red onions would be excellent additions. Feel free to experiment with other cheeses like cotija or a Mexican blend if queso fresco isn’t available. The beauty of tacos is their versatility, allowing you to tailor them to your preference.
Pin this Grilled Flank Steak Poblano Tacos recipe for later!
Grilled Flank Steak Poblano Tacos Recipe
ingredients
- 1/4 cup olive oil
- 4 cloves garlic minced
- 3 Tbsp lime juice
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lbs flank steak
- 6 Flatout Flatbread Light Wraps
- 2 poblano peppers
- 1/2 cup sun-dried tomatoes cut into thin strips
- Sliced avocado
- Queso fresco
instructions
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In a medium bowl, stir together ingredients for the marinade. Add marinade and steak to a large ziplock bag. Seal and shake to coat the steak with the marinade. Refrigerate for 15 minutes, or up to overnight.
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Heat the grill when you are ready to cook. Char poblano peppers on the open flame on all sides, approximately 30 seconds to 1 minute per side. You can also do this on a sheet pan under the broiler set to high. Once charred, remove seeds and cut into thin strips.
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Remove steak from marinade. Grill steak to desired temperature, approximately 6 to 8 minutes for medium rare. Remove from heat and rest for 10 to 15 minutes before slicing.
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Using a small 3 to 4-inch diameter bowl, cut the flatbread wraps into circles, approximately 2 circles per wrap. Warm the tortillas on the grill or in the microwave for approximately 30 second to 1 minutes.
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To assemble the tacos, start with a base of sliced avocado. Top with steak, poblanos and sun-dried tomatoes. Serve immediately.
Conclusion: Your New Favorite Summer Meal
These Grilled Flank Steak Poblano Tacos are more than just a recipe; they’re an invitation to embrace the flavors and spirit of summer. With the juicy, perfectly marinated and grilled flank steak, the smoky char of poblano peppers, the unique sweetness of sun-dried tomatoes, and the innovative use of grilled Flatout Flatbreads, every bite is an explosion of complementary tastes and textures. They’re quick enough for a weeknight but special enough for entertaining, making them a versatile choice for any summer occasion. So, gather your ingredients, fire up that grill, and get ready to declare these the official tacos of your summer. Enjoy the sunshine, the good company, and most importantly, these utterly delicious tacos!