Ancho Chile Rubbed Grilled Steak with Grilled Pineapple Jalapeño Salsa: The Ultimate BBQ Flavor Explosion

Prepare for an extraordinary culinary experience that will redefine your weekend barbecue! This recipe features a succulent Ancho Chile Rubbed Grilled Steak, perfectly paired with a vibrant, sweet, and spicy Grilled Pineapple Jalapeño Salsa. It’s a symphony of flavors – the deep, smoky heat of the ancho chile perfectly complementing the juicy tenderness of the steak, while the grilled pineapple and fresh jalapeño salsa add a bright, zesty kick. This dynamic duo promises to be a dinner winner, an irresistible blend of smoky, spicy, and sweet notes that will tantalize your taste buds. And if you’re not a red meat enthusiast, don’t worry! This incredible rub works wonders on grilled chicken or shrimp, offering a versatile flavor profile for any preference and ensuring a perfect mix of spice and flavor for your next gathering.

Crafting the Perfect Dry Chile Rub for Steaks, Seafood, and Chicken

Creating your own dry rub is one of the easiest ways to infuse profound flavor into your proteins, and this Ancho Chile rub is undoubtedly one of my most delicious creations this grilling season! Its subtle yet impactful spice blend beautifully compliments all types of protein, from hearty steaks to delicate chicken and shrimp. The magic lies in a carefully selected blend of seven essential ingredients, each playing a crucial role in the final flavor profile that results in a slightly smoky, spicy, tender steak.

Essential Ingredients for Your Ancho Chile Dry Rub:

• Kosher Salt: The fundamental flavor enhancer, drawing out the natural juices and ensuring even seasoning.
• Ground Black Pepper: Adds a classic pungent heat and depth.
• Ancho Chile Powder: This is the star! Made from dried Poblano peppers, Ancho chile powder provides a rich, smoky, and earthy flavor with a mild to medium heat. It’s less fiery than other chiles, allowing its complex, fruity notes to shine and become the foundation of our rub.
• Sweet Paprika: Contributes a beautiful reddish hue and a mild, sweet peppery flavor that enhances the overall chile profile without adding excessive heat.
• Brown Sugar (Dark Recommended): Essential for balance and caramelization. It creates a delicious, slightly sticky crust on the grill and helps to mellow the spice, adding a wonderful sweetness. Dark brown sugar offers a deeper molasses flavor which is a fantastic addition.
• Granulated Garlic Powder: Delivers a concentrated garlic punch and aromatic depth without the moisture of fresh garlic, which could clump the rub.
• Mexican Oregano: Distinct from Mediterranean oregano, Mexican oregano has a more citrusy, earthy, and slightly peppery flavor that pairs wonderfully with other Mexican spices. Crushing it between your fingers before adding helps to release its aromatic oils and intensify its flavor.

You can typically find high-quality Ancho Chile powder and Mexican oregano in the Latin food aisle of larger grocery stores or specialty Latin markets. For guaranteed freshness and vibrant quality, I highly recommend sourcing your spices from reputable online retailers like Penzey’s Spices, known for their exceptional selection and rich flavors.

Preparing the Steak with the Dry Rub

The preparation is straightforward but crucial for maximizing flavor and achieving a perfect grilled steak. In a small bowl, combine 2 teaspoons of kosher salt, 1 teaspoon of ground black pepper, 1 teaspoon of Ancho Chile powder, 1/2 teaspoon of sweet paprika, 1 tablespoon plus 1 teaspoon (or 4 teaspoons total) of dark brown sugar, 1/2 teaspoon of granulated garlic powder, and 1 teaspoon of Mexican Oregano (remember to rub it vigorously between your fingers to awaken its potent aromatic oils). Mix all these ingredients thoroughly until evenly distributed, creating your fragrant dry rub.

For your chosen steaks (hanger, skirt, sirloin, or even a robust ribeye work wonderfully with this rub), begin by patting them completely dry with paper towels. Removing excess moisture is a critical step, as it promotes a superior Maillard reaction on the grill, resulting in that coveted, flavorful crust. Generously rub the seasoning mix onto both sides of each steak, pressing gently to ensure a good adherence. Once seasoned, place the steaks on a tray or plate, cover them tightly with plastic wrap or foil, and refrigerate. Allow them to marinate for at least 30 minutes, or up to several hours for deeper flavor penetration. For optimal cooking, remember to remove the steaks from the refrigerator about 30 minutes before you plan to grill. This allows them to come closer to room temperature, which helps ensure more even cooking from edge to center.

A smart tip for efficient meal prep: I often prepare the steaks with the dry rub just before I start making the salsa. By the time the salsa components are prepped, grilled, and chilling, the steaks will have reached the ideal temperature and marination time, ready to hit the grill at a moment’s notice.

How to Make Grilled Pineapple Jalapeño Salsa: A Sweet & Spicy Delight

There’s something truly magical that happens when you grill fruit, and pineapple is no exception. Grilling pineapple intensifies its natural sweetness, adds a beautiful caramelization, and introduces a subtle smoky flavor that elevates it far beyond its raw form. The heat of the grill transforms the fruit, bringing out complex sugars and creating a wonderfully tender texture. I frequently grill pineapple, whether on an outdoor grill for that authentic char and smoky essence or using an indoor grill pan for convenience, especially when weather doesn’t permit outdoor cooking. For this vibrant salsa recipe, I recommend cutting the pineapple into spears, as they are significantly easier to handle and rotate on the grill, and then chop into uniform pieces for the final salsa assembly.

Mastering the Art of Peeling a Fresh Pineapple

While pre-cut pineapple might seem like a time-saver, trust me when I tell you that peeling your own fresh pineapple will result in an incomparably juicier, more vibrant, and intensely flavorful experience. The freshness is often compromised with pre-packaged, ready-to-eat fruit, as it loses some of its natural flavor that is protected by the skin. So, my advice here is clear: buy and peel your own when possible. Not only does it yield superior taste and texture, but it’s also typically more affordable in the long run. Pineapple might seem a little intimidating to peel, but with a few simple steps and a sharp knife, it’s remarkably easy to do. Follow these instructions for a perfectly peeled pineapple:

How to Grill Pineapple to Perfection

With your pineapple expertly peeled and cored, it’s time to bring out those incredible flavors through grilling. Whether you opt for the convenience of an indoor grill pan or the authentic char of an outdoor grill, the key is a clean and sufficiently hot cooking surface. Before you begin, ensure your grill grates are free of any debris or previous food residue to prevent sticking and unwanted flavors from transferring to your sweet fruit. For me, an indoor grill pan often provides the perfect balance of convenience and excellent results.

I find that grilling the pineapple on its own, without any added oil or sugar, allows its natural sugars to caramelize beautifully, yielding a deep, concentrated sweetness and appealing char marks. The direct heat of the grill creates a wonderful contrast between the slightly crispy exterior and the tender, juicy interior. Simply place each pineapple spear directly onto a hot grill or grill pan. Grill for about 3-5 minutes per side, or until you see distinct, golden-brown grill marks and the pineapple becomes semisoft. Be careful not to overcook it, as the fruit can become too tender and start to fall apart, making it difficult to chop for the salsa. Once grilled to perfection, remove the spears from the heat and arrange them on a platter to cool completely.

While the grilled pineapple cools, preheat your oven broiler. Arrange a fresh Poblano pepper and a fresh jalapeño pepper on a broiler-safe sheet pan. Broil them for approximately 10-15 minutes, turning them occasionally with tongs, until their skins are visibly charred, blistered, and blackened in spots. This charring not only adds a wonderful smoky depth to the peppers but also makes their skins much easier to remove. Once charred, immediately place the hot Poblano pepper into a plastic bag (or a bowl covered tightly with plastic wrap) and wrap it in a clean kitchen towel. This traps the steam, causing the skin to loosen and making peeling effortless. Let it sit for about 15 minutes. Allow the jalapeño to cool separately on the pan or a small plate, as its skin is usually thinner and easier to handle without steaming.

At this point, if you haven’t already, remember to remove your seasoned steaks from the refrigerator to let them come to room temperature. This is a crucial step for ensuring they cook evenly when they hit the hot grill.

Assembling the Vibrant Grilled Pineapple Jalapeño Salsa

Once the grilled pineapple spears are cool enough to handle comfortably, dice about half of them into uniform 1/2-inch cubes and place them in a medium-sized mixing bowl. This provides the sweet, smoky, and slightly tangy base for your incredibly flavorful salsa.

Now, turn your attention to the roasted peppers. Carefully remove the Poblano pepper from its bag. The charred skin should peel off with ease – if any stubborn bits remain, you can gently scrape them off with a knife. Slice the pepper in half lengthwise, discard the stem and any seeds, and then finely dice the tender, smoky flesh. Add this to the bowl with the pineapple. For the jalapeño, follow the same process: remove the stem, slice it in half, and carefully scoop out the seeds and white membranes. This is where most of the heat resides in the pepper, so adjust according to your personal spice preference – remove more seeds for a milder salsa, or leave a few for more kick. (Wearing plastic kitchen prep gloves is highly recommended when handling jalapeño peppers to avoid skin irritation from the capsaicin. Always wash your hands thoroughly immediately afterward, even if wearing gloves.) Finely dice the jalapeño and add it to the bowl with the pineapple mixture.

To the pineapple and pepper mixture, add about 1/4 cup of finely diced red onion. This provides a crisp texture and a pungent, fresh counterpoint to the sweetness of the pineapple. Next, stir in approximately 1/2 cup of roughly chopped fresh cilantro leaves (after removing any large, tough stems) for bright, herbaceous notes that truly tie the salsa together. Season the mixture with a pinch of kosher salt and fresh ground black pepper, then add 1 teaspoon of white wine vinegar (or white vinegar if you don’t have white wine vinegar on hand). The vinegar introduces a lovely tang that brightens all the flavors and balances the sweetness and heat. Gently toss all the ingredients together until well combined. Taste the salsa and adjust the salt, pepper, or vinegar as needed to achieve your desired perfect balance of sweet, smoky, and spicy flavors. Allow the Grilled Pineapple Jalapeño Salsa to rest for at least 15-30 minutes, or even longer (chilled if making ahead), so the flavors can meld and deepen. Give it a gentle mix just before serving to re-distribute the juices.

How to Finish and Serve the Perfect Steak with Salsa

Preheat your outdoor grill to a medium-high heat. For optimal grilling results, aim for a consistent temperature of around 400-450°F (200-230°C). Once the grill is hot, place your room-temperature, ancho chile-rubbed steaks onto the preheated grates. The grilling time will vary based on the thickness of your steak and your desired level of doneness. For a typical 1-inch thick steak:

• Sear: Begin by searing the steak for 1-2 minutes per side over the highest heat to achieve a beautiful, caramelized crust.
• Reduce Heat: Then, reduce the heat to medium (or move the steaks to a cooler part of a two-zone grill setup) to finish cooking through without burning the exterior.
• Doneness Guidelines (Internal Temperature):
  • Rare (125-130°F / 52-54°C): Grill for a total of 8-10 minutes.
  • Medium-Rare (130-135°F / 54-57°C): Grill for a total of 9-12 minutes, flipping about halfway through (e.g., sear 2 mins/side, then cook 3-4 mins/side).
  • Medium (135-140°F / 57-60°C): Grill for a total of 10-13 minutes.
  • Medium-Well (140-145°F / 60-63°C): Grill for a total of 12-15 minutes.
  • Well-Done (150°F+ / 65°C+): Grill for a total of 14-16 minutes or longer.

Always use an instant-read meat thermometer inserted into the thickest part of the steak, avoiding any bones, for the most accurate reading. Remember to remove the steak from the grill when it’s approximately 5 degrees below your target final temperature.

Once the steaks reach your desired doneness, remove them immediately from the grill and transfer them to a clean cutting board. Crucially, allow the steaks to rest for at least 5-10 minutes. I like to “tent” them loosely with aluminum foil during this period. Resting is a vital step as it allows the muscle fibers to relax and the delicious juices, which have gathered at the center during cooking, to redistribute evenly throughout the meat. This ensures a remarkably tender and moist steak with every bite. Keep in mind that the internal temperature of the steak will continue to rise by about 5 degrees during this resting phase, known as “carry-over cooking,” so factor this into your initial cooking time.

After resting, slice the steak against the grain into desired portions. Arrange the sliced steak beautifully on serving plates and generously spoon the vibrant, sweet, and tangy Grilled Pineapple Jalapeño Salsa over the top. The combination of the smoky, richly spiced steak and the bright, fresh, and subtly spicy salsa is truly a match made in culinary heaven, promising a flavor explosion that will make this dish a regular in your rotation. Enjoy this magnificent meal!

If you’ve tried this incredible recipe, please take a moment to help other readers by commenting below and sharing your star rating! We truly appreciate your feedback and love hearing about your culinary adventures and how this dish became a dinner winner for you!

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

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