- 30 minutes
- 15 minutes
- Remove steaks from refrigerator and sprinkle with salt. Rest until meat is room temperature, about 30 minutes.
Preheat grill on high with lid closed for 10-15 minutes, then open lid and slightly lower temperature to medium-high heat. Place steaks on grill and do not touch or flip for 5 minutes.
Meanwhile, grill tomatoes, poblano, jalapeno and onion on indirect heat, frequently turning with tongs until lightly blackened.
Flip steak and lower heat to medium, cooking for an additional 6-10 minutes, depending on desired internal temperature. While steaks are finishing, transfer grilled vegetables to a food processor or blender and add garlic, cilantro, lime juice, salt and cumin. Pulse until slightly chunky.
- Allow meat to rest at least 10 minutes, serving with salsa generously spooned over each steak. (Make salsa the day before and refrigerate overnight for more complex and infused flavors.)