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Grilled Steak with Pineapple Jalapeño Salsa Recipe

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This Grilled Steak with Grilled Pineapple Jalapeño Salsa recipe offers a perfect balance of smoky, spicy, and sweet flavors. Tender, seasoned steaks are grilled to your preferred doneness and topped with a fresh salsa made from charred poblano and jalapeño peppers combined with juicy grilled pineapple, red onion, cilantro, and a hint of vinegar. It’s an ideal dish for outdoor grilling season, bringing vibrant tastes that complement any summer meal.

Ingredients

Steak and Dry Rub

  • 4 steaks (hanger, skirt, or sirloin) – 6-8 oz each
  • 2 tsp kosher salt
  • 1 tsp black ground pepper
  • 1 tsp ancho chile powder (or substitute with chile powder)
  • 1/2 tsp sweet paprika
  • 4 tsp dark brown sugar
  • 1/2 tsp granulated garlic powder
  • 1 tsp crushed Mexican oregano

Pineapple Jalapeño Salsa

  • 1/2 whole pineapple (cored and sliced into spears)
  • 1 whole poblano chile pepper (fresh)
  • 1 whole jalapeño (fresh)
  • 1/4 cup red onion (finely diced)
  • 1/2 cup cilantro leaves (roughly chopped)
  • 1 tsp white wine vinegar (or white vinegar)
  • Salt and pepper to taste (kosher salt and freshly ground black pepper)

Instructions

  1. Prep steak: In a small bowl, combine kosher salt, black pepper, ancho chile powder, paprika, dark brown sugar, granulated garlic powder, and crushed Mexican oregano. Mix thoroughly to create a dry rub. Pat the steaks dry with a paper towel, then evenly apply the dry rub on both sides of each steak. Place the rubbed steaks on a platter, cover, and refrigerate to marinate.
  2. Prepare pineapple: Preheat an indoor stovetop grill pan over medium-high heat or an outdoor grill to medium heat. Remove the skin and hard inner core from the pineapple, then slice it into spears. Using tongs, place the pineapple spears onto the hot grill. Sear them for about 5 minutes per side until you see grill marks and the pineapple begins to soften. Remove from heat and place on a plate to cool.
  3. Roast peppers: Preheat the oven to the broil setting. Place the whole poblano and jalapeño peppers on a broil-safe pan. Broil until the poblano is charred and jalapeño is tender, approximately 5-10 minutes. Remove from the oven. Immediately place the poblano in a plastic bag and wrap it in a kitchen towel to let steam and loosen the skin for about 15 minutes. Allow the jalapeño to cool separately on a small plate.
  4. Assemble salsa: Dice the cooled pineapple into small pieces and transfer to a medium mixing bowl. Remove the poblano from the bag, peel off the charred skin, remove the stem, halve it, discard the seeds, and dice the flesh. Add it to the bowl. Similarly, remove the stem from the jalapeño, slice it in half, remove seeds using a spoon for less heat, finely dice, and add to the bowl. Add the finely diced red onion and chopped cilantro. Season with a pinch of salt, pepper, and one teaspoon of white wine vinegar. Toss gently to combine all ingredients well. Adjust salt to taste and allow the salsa to rest at room temperature for about 1 hour before serving.
  5. Grill steaks and serve: Preheat your outdoor grill to medium-high heat. Place the steaks on the grill and cook according to your preference: for a 1-inch thick steak, sear 1-2 minutes on each side then reduce heat to medium. For medium rare, grill for a total of 9-12 minutes, turning around 7 minutes in, finishing the final 5 minutes on the other side; medium doneness requires 10-13 minutes total; well done about 12-15 minutes. After grilling, remove the steaks and let them rest covered loosely with foil for 5 minutes, allowing juices to redistribute (steaks will continue cooking about 5 degrees while resting). Slice the steaks and serve topped generously with the grilled pineapple jalapeño salsa.

Notes

  • Using a grill pan or outdoor grill is essential to develop the signature smoky, charred flavor of the pineapple and peppers.
  • Allowing the poblano pepper to steam in a bag helps loosen the skin for easy removal, preventing bitterness in the salsa.
  • Removing seeds from the jalapeño controls the heat level; keep seeds if you prefer a spicier salsa.
  • Resting the steak post-grill is crucial to retain the juices and ensure tenderness when sliced.
  • The salsa can be prepared ahead and refrigerated, but for best freshness, consume within 24 hours.

Find it online: https://glowcooks.com/grilled-steak-with-pineapple-jalapeno-salsa-recipe/