Grilled Steak with Charred Pineapple Jalapeno Salsa

A Saturday afternoon barbecue reaches new heights with ancho chile–rubbed grilled steak paired with a charred pineapple and jalapeño salsa. The steak brings a gentle smokiness and warm chile flavor while the salsa balances sweet caramelized pineapple with bright herbs and a touch of heat. This rub also works beautifully on chicken or shrimp if you prefer a lighter protein.

the Perfect dry chile rub for steaks, Seafood and chicken

This ancho chile dry rub is one of the simplest and most versatile mixes you can make for grilling season. It adds a subtle, rounded heat and a touch of sweetness that complements beef, poultry, and seafood. Gather seven pantry staples: kosher salt, freshly ground black pepper, ancho chile powder, sweet paprika, dark brown sugar, granulated garlic, and Mexican oregano. If you like, source ancho chile powder and Mexican oregano from a Latin grocery or a well-stocked spice aisle.

Preparing the steak with the dry rub

Measure the rub into a small bowl: 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp ancho chile powder, 1/2 tsp sweet paprika, 1 tbsp plus 1 tsp dark brown sugar, 1/2 tsp granulated garlic, and 1 tsp Mexican oregano (rubbed between your fingers to release the aroma). Mix thoroughly so the sugar and spices are evenly distributed.

Pat steaks dry with paper towels, then massage the rub into both sides. Arrange the seasoned steaks on a tray, cover, and refrigerate. Remove them from the fridge about 30 minutes before grilling so they come closer to room temperature—this helps them cook more evenly.

I usually season the steaks first and then prepare the salsa so the timing lines up: by the time the salsa is ready, the steaks are ready for the grill.

How to Make Grilled Pineapple Jalapeño Salsa

Grilled pineapple develops a natural caramelized sweetness that’s perfect for a bright, fruity salsa. You can grill on an outdoor barbecue or on a stovetop grill pan. Cut the pineapple into spears for easy grilling and dicing later.

HOW TO REMOVE SKIN FROM PINEAPPLE

Peeling a fresh pineapple makes the final salsa juicier and more flavorful than using pre-cut fruit. It’s also more economical. To do it, slice off the top and bottom, stand the pineapple upright, and carefully slice the skin away from top to bottom. Work around the fruit until it’s fully peeled, then cut wedges away from the core and slice into spears.

HOW TO GRILL PINEAPPLE

Set your grill or grill pan to medium-high heat and make sure the surface is clean. Grill pineapple spears for about 4–6 minutes per side, until you have clear grill marks and the fruit is slightly softened but still holds together. Let the spears cool on a platter before dicing for the salsa.

Note: If you char the peppers on an outdoor grill, you can roast the poblano and jalapeño alongside the pineapple. On the stovetop, broiling them in the oven is faster for getting a good char.

To roast peppers under the broiler: place a poblano and a jalapeño on a broiler-safe pan and broil until the skins are blackened, about 10–15 minutes. Put the poblano into a sealed plastic bag or wrap it in a towel for 10–15 minutes so the skin steams and loosens; let the jalapeño cool on a plate.

Remove the steaks from the refrigerator while the peppers cool so they come closer to room temperature before grilling.

How to assemble the salsa

When the pineapple is cool, dice half of the spears into roughly 1/2-inch cubes and place them in a medium bowl. Finely dice about 1/4 cup red onion and add it to the bowl. Roughly chop about 1/2 cup cilantro leaves (discard large stems) and add those as well. Season with kosher salt, freshly ground black pepper, and 1 teaspoon white wine vinegar. Toss gently.

Peel the charred skin from the poblano, split it open, remove seeds and stem, then dice and add to the pineapple. For the jalapeño, halve it and remove the seeds and membranes (where most of the heat lives) before dicing finely. If you prefer less heat, remove more seeds; if you want more, leave some. Toss everything together, taste, and adjust seasoning. Let the salsa rest for an hour if you can so the flavors meld; mix gently before serving.

How to finish and serve the steak with salsa

Preheat an outdoor grill to medium-high. For a typical 1-inch steak, give it a quick 1–2 minute sear per side, then move to medium heat and continue cooking to your preferred doneness. As a guideline: about 9–12 minutes total for medium-rare, 10–13 minutes for medium, and 12–15 minutes for well done—turning once during cooking. After grilling, rest the steaks for about 5 minutes tented loosely with foil; carryover cooking will raise the internal temperature a few degrees.

Slice the rested steaks against the grain and spoon the grilled pineapple jalapeño salsa over the top. Serve immediately and enjoy the contrast of smoky, spicy meat with bright, sweet salsa.

Enjoy!

If you try this recipe, please leave a comment to let others know how it turned out — ratings and feedback help home cooks decide what to try next.

All content and photographs ©Claudia’s Table and claudiastable.com

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