Grilled Steak with Roasted Poblano Peppers and Corn Salsa

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Read more at our disclosure policy.

Sharing is caring!

Grilled Steak on its own is amazing, but sometimes adding a unique topping can take it over the top, like Grill Roasted Poblano Peppers. This Poblano and Corn Salsa is just the thing. The rich, sweet, fire roasted flavor will make your next steak dinner a memorable one.

Grilled Steak with roasted poblano corn salsa over the top.
Roasted poblano and corn salsa will make your steak dinner pop!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

This dish is not spicy, but we have a variation in the notes if you prefer some heat.

Often when grilling a steak, a little salsa, relish, or fun topping enhances flavor and adds texture (like chimichurri). We created a savory duck fat granola exclusively available in our cookbook Fire + Wine that is a great example of this. While a great steak can stand up on its own, this extra flavor brings a wow factor.

And when late summer produce is bountiful, like sweet corn and poblano peppers, this is the dish we are making. The best part is this also doubles as a great stand alone salsa.

Ingredients

The goal is to use fresh summer produce for this roasted poblano salsa. Feel free to add or substitute any of your summer favorites, whenever available.

  • Fresh corn on the cob – before grilling, be sure to review our tips on the perfect grilled corn.
  • Whole poblano peppers
  • Sweet onion
  • Garlic
  • Cherry Tomatoes
  • Lime Juice
  • Kosher Salt

See recipe card for quantities.

Instructions for Roasting Peppers on the Grill

The first step focuses on how to roast poblano peppers properly so they are properly charred but not burnt. Start with preparing your grill for two-zone grilling, targeting 500 degrees F over the direct heat source.

For roasting the peppers: Place poblano peppers over the direct heat. The peppers will cook quickly. Be sure to stay close to the grill and turn the peppers every 3 minutes so you have a dark char to the skin with some blistering. Remove when all sides are blistered. Place them in a plastic baggie so they can steam, which makes it easier to remove the skin.

roasted poblano peppers and corn on the grill.
Grill the peppers and corn over direct heat. Here we’re making a large batch.

Hint: After the poblano peppers are roasted, place them into a plastic baggie and seal. Let them steam from the heat and then after 15 minutes, remove the peppers. This will allow you to easily remove the skin by peeling, or using a knife to scrape the pepper from the skin.

Roasted poblano peppers in a plastic baggie before peeling skin.
A baggie will help to remove the skin from any roasted pepper.

For the corn: While the peppers are roasting, grill corn over direct heat as well. Rotate the corn every 5 minutes so all sides on the husk are charred. Then gently remove the husks to give the corn a little more char and flavor. This will take total of 20 minutes. Now it’s time to make the salsa.

For the poblano and corn salsa: Using a sharp knife, remove the kernels from the corn, and remove the skin from the peppers. Dice up the peppers and then combine all remaining ingredients in a large bowl. Season to taste in small increments. More citrus will add acidity, while small increments of salt can minimize any perceived bitter flavor.

Grilled Steak

The perfect way to grill steak is using direct and indirect grilling (two-zone grilling).

  1. Continue using the grill set up with two-zone grilling, targeting 500 degrees over direct heat.
  2. Coat steak with olive oil to help the seasoning stick and then liberally apply the beef rub.
  3. Place the steak over direct heat and sear for 3 minutes to get a nice char on the steaks. Flip and continue grilling over direct heat for an additional 3 minutes.
  4. Move the steak to indirect heat and close the lid. Continue grilling for an additional 6 – 8 minutes or until the internal temperature of the steak reaches 120 degrees F for a rare steak.
  5. Remove and let rest for 10 minutes. Then top the steaks with roasted poblano pepper and corn salsa and serve.
Grilled ribeye steaks on a big green egg.
For perfect grilled steak, buy thick cuts and use two-zone grilling method.

Steak Temperature Guide

While the USDA recommends cooking a steak to 145 degrees F, our chef temperature is based on our preference and also sourcing meat we trust. We prefer to cook our steaks to Rare or Medium Rare. You can read more about steak temperature and carry over cooking for perfecting your own steak recipes.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Remember that carry over cooking will occur, so when the steak rests, the internal temperature will rise 3 – 5 degrees F. So if you want the steak at 125 degrees F, then pull it from the grill at 120 using a good instant read thermometer like the Thermoworks Thermapen One.

Beef Temperature Ranges

Be sure to take into consideration the carry-over cooking that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak’s internal temperature will rise as it rests.

Black and Blue100 – 120° Fahrenheit (F)37 – 48° Celsius (C)
Rare120 – 130° F48 – 54° C
Medium Rare130 – 140° F54 – 60° C
Medium140 – 150° F60 – 65° C
Medium Well (not recommended)150 – 160° F65 – 71° C
Well Done (not recommended)160 – 170° F71 – 76° C
A grilled steak topped with a roasted poblano and corn salsa

See more guidelines at USDA.gov.

Variations

If you want to add some heat and spice to the salsa, roast a jalapeño or a serrano pepper with the poblano, then chop it up to add to the salsa. You only need one for the extra heat.

If it’s Hatch Chile season you can often find freshly fire roasted Hatch Chile at the store and can use that in place of the poblano, but note that Hatch Chilies can be spicy. Or you can use our guide on how to roast Hatch Green Chile on the grill.

Try this Corn and Poblano salsa on grilled chicken breast or you can make this as a grilled corn and poblano salad.

Equipment

  • 1 Gallon Plastic Bags – These bags will be used to store the warm peppers. It will make it easier to remove the skin as they steam.
  • Instant Read Thermometer – The Thermoworks Thermapen One is the fastest and best instant read thermometer on the market. Having the thermometer will assist in never overcooking your steaks again.
  • Long Tongs – Whenever roasting or cooking on the grill, a sturdy pair of long tongs are an important investment.
  • Lump Charcoal – It will add more wood smoke and char flavor vs. briquets.

Storage

The salsa can be made in advance and will stay fresh for up to 3 days in an airtight container and stored in the refrigerator. So if you need to make this in advance, feel free to do so.

Top tip

Buy thick steaks, at least 1 ½ inches thick. This allows easier ability to grill the perfect steak without over cooking it. Your butcher should be able to cut these up for you if you call in advance and request it.

Want even more flavor? Check out our guide on reverse searing for a smoked and seared steak.

More Grilled Steak Recipes


About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

Fire + Wine Cookbook Cover

Get a signed copy of our cookbook! Order Now

Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

Grilled steak and Roasted Poblano Peppers salsa
5 from 1 vote

Roasted Poblano Peppers and Corn Salsa Recipe Over Grilled Steak

Grilled steaks topped with a sweet and rich roasted poblano and corn salsa.
Prep: 15 minutes
Cook: 20 minutes
Resting time: 10 minutes
Servings: 4 people
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 pounds ribeye steak, (Alternatively you can use NY Strip Steak, Sirloin Steak or any large thick cut steak.)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons beef rub

Roasted Poblano Salsa

  • 1 ear corn on the cob
  • 2 whole poblano peppers
  • 2 cloves garlic, finely chopped
  • ¼ cup diced sweet onion, (We used Walla Walla sweet onions. Yellow onions can be substituted. Red onions will bring more of an onion flavor to the salsa.)
  • ¼ cup cherry or grape tomatoes, chopped
  • 2 tablespoons cilantro, chopped
  • ½ teaspoon kosher salt
  • 1 tablespoon freshly squeezed lime (about ½ lime)

Instructions 

  • Prepare the grill for two-zone (or direct/indirect cooking). Target 500 degrees Fahrenheit over the direct side of the grill. Coat steaks with olive oil and the beef rub.

Roasted Poblanos Salsa

  • Grill Poblanos: Place poblano peppers over the direct heat. The peppers will cook quickly. Be sure to stay close to the grill and turn the peppers every 3 minutes so you have a dark char to the skin with some blistering. Remove when all sides are blistered. Place them in a plastic baggie and seal it so they can steam, which makes it easier to remove the skin.
  • Grill Corn: While the peppers are roasting, grill corn over direct heat. Rotate the corn every 5 minutes so all sides on the husk are charred. Then gently remove the husks to give the corn a little more char and flavor. This will take total of 20 minutes. Now it’s time to make the salsa.
  • Prep Salsa: Using a sharp knife, remove the kernels from the corn, and remove the skin from the peppers. Dice up the peppers and then combine all remaining ingredients in a large bowl. Season to taste in small increments. More citrus will add acidity, while small increments of salt can minimize any perceived bitter flavor.

Grilled Steak

  • Grill Over Direct Heat: Place the seasoned steak over direct heat and sear for 3 minutes to get a nice char on the steaks. Flip and continue grilling over direct heat for an additional 3 minutes.
  • Finish Over Indirect Heat: Move the steak to indirect heat and close the lid. Continue grilling for an additional 6 – 8 minutes or until the internal temperature of the steak reaches 120 degrees F for a rare steak.
  • Remove and let rest for 10 minutes. Then top the steaks with roasted poblano pepper and corn salsa and serve.

Notes

Variation with Heat: If you want to add some heat and spice to the salsa, roast a jalapeño or a serrano pepper with the poblano, then chop it up to add to the salsa. You only need one for the extra heat.
Hint: After the poblano peppers are roasted, place them into a plastic baggie and seal. Let them steam from the heat and then after 15 minutes, remove the peppers. This will allow you to easily remove the skin by peeling, or using a knife to scrape the pepper from the skin.
Steak Temperature Guide:
  • Rare: 120-130 degrees F
  • Medium Rare: 130-140 degrees F
  • Medium: 140-150 degrees F
  • Medium Well: 150-160 degrees F
  • Well Done: 160 degrees F (and not recommended)
 
Salsa Storage: The salsa can be made in advance and will stay fresh for up to 3 days in an airtight container and stored in the refrigerator. So if you need to make this in advance, feel free to do so.

Nutrition

Calories: 568kcal | Carbohydrates: 8g | Protein: 47g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 415mg | Potassium: 731mg | Fiber: 1g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 10 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 568
Keyword: Grilled Steak, roasted poblano peppers
Like this recipe? Leave a comment below!

mary cressler headshot

Vindulge

About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

You May Also Like:

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.