1/2wholepineapple cored and sliced into spears (see notes)
1wholepoblano Chile pepperfresh
1wholeJalapenofresh
1/4cupred onion finely diced
1/2cupcilantro leavesroughly chopped
1tspvinegarwhite wine or white
salt and pepperkosher salt and fresh ground pepper
Ancho Chile dry rub
2tspsalt Kosher
1 tspblack pepperground
1tspAncho Chile powdercan substitute with Chile powder
1/2tsppaprikasweet
4tspdark brown sugar
1/2tspgarlic powdergranulated
1tspMexican Oregano crushed
Steak
4steaks, Hangar, skirt, sirloin6-8oz each
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Instructions
Prep steak
In a small bowl, combine kosher salt, pepper, ancho Chile powder, paprika, brown sugar, garlic powder and crushed Mexica Oregano. Mix well.
Pat steaks dry. Use dry rub on both sides of the steaks. Place on platter, cover and refrigerate.
Pineapple prep
Preheat indoor stove top grill pan (medium high) or outdoor grill (medium heat)
Remove skin from pineapple. Remove hard inner core and slice pineapple into spears.
Using tongs, place pineapple spears on hot grill.
Sear about 5 minutes on each side until you have grill marks and pineapple is starting to tenderize.
Remove from heat, place on plate and allow to cool.
Roasting peppers
Preheat oven on broil setting.
Place poblano and jalapeno on broil safe pan and broil until poblano is charred and jalapeño is tender. About 5-10 minutes.
Remove from oven. Place Poblano in a plastic bag and wrap in a kitchen towel to allow the skin to loosen with the steam. About 15 minutes.
Allow jalapeño to cool off on a small plate.
Assembling the salsa
Chop the pineapple into small dice and place in a medium bowl.
Remove poblano from plastic bag and remove the charred skin. Remove stem and cut through the middle of the pepper. Remove any seeds, dice and place in the bowl with the pineapple.
Now remove stem from jalapeno slice in half and remove the seeds. I recommend using a spoon as that's where the heat is in the pepper.
Dice finely and place in bowl with pineapple mixture.
Add finely diced red onion and chopped cilantro.
Add pinch of salt, pepper and teaspoon of white wine vinegar.
Toss gently until all ingredients are mixed well. Taste for salt and adjust accordingly.
Allow to rest for about 1 hour and now it's ready to serve.
How to prepare the steak and serve
Preheat your outdoor grill to a medium high heat. Once heated, grill steaks to your taste.
Typically for a 1 inch thick steak, sear for 1-2 minutes on each side and then reduce heat to medium. For medium rare it's 9-12 minutes total. Turn at around 7 minutes and the cook the final 5 minutes. For medium 10-13 minutes and for well 12-15 minutes total time.
Once the steaks are removed from the grill, allow to rest for 5 minutes. I like to tent them with foil paper. Note that the steaks will cook about 5 more degrees while tenting.
Once the steaks have rested, serve sliced with the salsa on top.
Notes
Nutrition
Serving: 1servingCalories: 447kcal
Nutritional information is calculated online and should be used as a guide.