An ancho chile–rubbed grilled steak paired with grilled pineapple jalapeño salsa makes for a perfect Saturday afternoon barbecue. The steak has a lightly smoky, spicy crust while the salsa balances sweet caramelized pineapple with bright, spicy jalapeño and charred poblano. If you don’t eat red meat, this ancho rub also shines on chicken or shrimp.
The perfect dry chile rub for steaks, seafood and chicken
This is one of the easiest and most delicious rubs of the grilling season. It delivers a subtle, smoky heat that complements many proteins. You only need seven pantry spices: kosher salt, ground black pepper, ancho chile powder, sweet paprika, dark brown sugar, granulated garlic, and Mexican oregano. Ancho chile powder and Mexican oregano can be found at Latin grocery stores, in the Latin aisle of many supermarkets, or from reputable spice retailers.
Preparing the steak with the dry rub
In a small bowl combine: 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp ancho chile powder, 1/2 tsp sweet paprika, 1 tbsp + 1 tsp dark brown sugar (about 4 tsp total), 1/2 tsp granulated garlic, and 1 tsp Mexican oregano, rubbed between your fingers to crush. Mix thoroughly.
Pat steaks dry, then coat both sides with the rub. Place the seasoned steaks on a tray or plate, cover, and refrigerate. Remove them about 30 minutes before grilling so they come closer to room temperature. I usually prep the steaks first and then make the salsa; by the time the salsa is ready the steaks are ready for the grill.
How to make grilled pineapple jalapeño salsa
Pineapple grills beautifully and becomes sweeter and more complex when caramelized. I prefer cutting the pineapple into spears for easy grilling and dicing later for the salsa. You can use an outdoor grill or an indoor grill pan—either works as long as the surface is hot and clean.
How to remove skin from pineapple
Peeling and coring a fresh pineapple yields juicier, more flavorful fruit than pre-packaged slices. It’s also more economical. To peel, slice off the bottom and top, then cut away the skin in vertical strips, removing the eyes. Work section by section until the pineapple is peeled, then slice into wedges away from the core and cut into spears for grilling.
How to grill pineapple
Heat a grill pan or outdoor grill to medium-high. Place each pineapple spear on the hot surface and grill about 4–6 minutes per side, until you have good grill marks and the fruit is semi-soft and caramelized. Don’t overcook or the pineapple will become mushy. Remove from heat and let cool on a platter.
Note: If you’re grilling outdoors you can char the poblano and jalapeño on the grill as well. On a stovetop grill pan the broiler is usually quicker for charring peppers.
While the pineapple cools, preheat the oven broiler. Place a poblano and a jalapeño on a broiler-safe pan and broil until charred, about 10–15 minutes. Transfer the poblano to a plastic bag and wrap it in a towel so steam loosens the skin for about 15 minutes; let the jalapeño cool on a plate. Remove steaks from the refrigerator so they can warm slightly while you finish the salsa.
How to assemble the salsa
When the pineapple is cool, dice half the spears into roughly 1/2-inch cubes and place in a bowl. Finely dice about 1/4 cup red onion and add it. Roughly chop about 1/2 cup cilantro leaves (discard large stems) and add to the bowl. Season with kosher salt, freshly ground pepper, and 1 tsp white wine vinegar; toss gently.
Peel the poblano and discard the charred skin, stem, and seeds, then dice and add to the pineapple. Halve the jalapeño, remove seeds (use a spoon to scrape the white pith if you want less heat), finely dice, and add to the bowl. Mix gently, taste, and adjust salt and pepper. Let the salsa rest so the flavors meld; stir again just before serving.
How to finish and serve the steak with salsa
Preheat an outdoor grill to medium-high. For 1-inch-thick steaks: sear 1–2 minutes per side, then move to medium heat. For medium-rare aim for 9–12 minutes total (turn around 7 minutes and finish for the last 5 minutes). For medium cook about 10–13 minutes total, and for well done about 12–15 minutes. Remove steaks and let them rest, tented loosely with foil, for 5 minutes—the internal temperature will rise a few degrees while resting.
Slice the steaks and serve with a generous spoonful of grilled pineapple jalapeño salsa on top.
Enjoy!
If you try this recipe, please leave a comment and rating to help other readers — much appreciated!
All content and photographs ©Claudia’s Table and claudiastable.com
Grilled Steak with Grilled Pineapple Jalapeño Salsa
Ana Coronado
June 12, 2022
Equipment
-
broiler pan or sheet pan
-
Grill (indoor or outdoor)
-
medium bowl
Ingredients
Salsa
- 1/2 whole pineapple cored and sliced into spears
- 1 whole poblano pepper
- 1 whole jalapeño
- 1/4 cup red onion finely diced
- 1/2 cup cilantro leaves roughly chopped
- 1 tsp white wine vinegar
- kosher salt and pepper
Ancho chile dry rub
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp ancho chile powder
- 1/2 tsp sweet paprika
- 4 tsp dark brown sugar
- 1/2 tsp garlic powder
- 1 tsp Mexican oregano crushed
Steak
- 4 steaks (hanger, skirt, or sirloin) 6–8 oz each
Instructions
Prep steak
-
Combine the rub ingredients in a small bowl and mix well.
-
Pat steaks dry and coat both sides with the rub. Cover and refrigerate until ready to grill.
Pineapple prep
-
Preheat a grill pan to medium-high or prepare an outdoor grill to medium heat.
-
Peel, core, and slice the pineapple into spears.
-
Grill pineapple spears about 5 minutes per side until grill-marked and starting to soften. Remove and cool.
Roasting peppers
-
Preheat the oven to broil. Broil the poblano and jalapeño on a sheet pan until charred, about 5–10 minutes.
-
Place the poblano in a plastic bag and wrap in a towel to steam for 15 minutes, then peel. Let the jalapeño cool on a plate before handling.
Assembling the salsa
-
Dice cooled pineapple and place in a medium bowl.
-
Peel and dice the poblano, remove jalapeño seeds and dice, then add both to the bowl.
-
Add red onion, cilantro, a pinch of salt, pepper, and 1 tsp white wine vinegar; toss gently and taste. Let sit about an hour before serving for best flavor.
How to prepare the steak and serve
-
Preheat the outdoor grill to medium-high and cook steaks to your preferred doneness following the timing guidelines above.
-
Rest steaks for 5 minutes tented in foil, then slice and top with the grilled pineapple jalapeño salsa.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Check out our new & delicious posts below
- Bacon Onion Jam with Chipotle
- Chicken Cutlets with Creamy Tomato Orzo (30 minutes!)
- Steak Seasoning Rub
- Pumpkin Lasagna with Sausage and Kale
- How to make Tostada Shells