In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper until well combined. Place the flank steak into a resealable bag or shallow dish, pouring the marinade over the meat. Ensure it’s fully coated, then let it marinate for 30 minutes at room temperature.

Char the poblano peppers on a grill or over an open flame until the skin is blistered and blackened, about 5-7 minutes. Cool slightly before chopping, then combine in a bowl with diced cherry tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, additional lime juice, salt, and black pepper. Mix well and refrigerate until serving.

Preheat your grill to high heat, around 450°F to 500°F, ensuring the grates are well-oiled to prevent sticking.

Place the marinated flank steak directly onto the hot grill. Grill for 4-6 minutes per side until reaching an internal temperature of 130-135°F for medium-rare.

Carefully remove the flank steak from the grill and transfer it to a cutting board. Loosely cover with aluminum foil and let it rest for 5 minutes.

Slice the rested flank steak thinly against the grain and serve on a platter alongside the charred poblano pico de gallo.