Ancho Chili Rubbed Steak with Pineapple-Mint Salsa
Ancho Chili Rubbed Steak with Pineapple-Mint Salsa

Prep Time:  20 Minutes  |  Cook Time:  Up to 30 Minutes  |  Rest Time:  5-10 Minutes  |  Servings:  4
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Ancho Chili Rubbed Steak:

  • 2 Open Prairie ® Natural* Angus beef ribeye steaks, 1-inch thick (about 3/4 lb each)
  • 2 tsp ancho chili powder
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp each garlic powder, onion powder, ground cumin, dried oregano, and brown sugar
  • 1 tbsp olive oil


Pinapple-Mint Salsa:

  • 1-1/2 cups finely chopped pineapple
  • 1/4 cup finely chopped red onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 tbsp lime juice
  • 2 tbsp chopped fresh mint
  • 1 tsp honey
  • 1/2 tsp salt


Pineapple-Mint Salsa:

    1. Combine pineapple, red onion, jalapeño, lime juice, mint, honey, and salt.


Ancho Chili Rubbed Steak:

    1. Preheat grill to medium-high; grease grate well. Stir together ancho chili, salt, pepper, garlic powder, onion powder, cumin, oregano, and brown sugar until blended. Rub Open Prairie Natural Angus steaks all over with spice mix; rub with oil. Let stand for 10 minutes.


    1. Grill steak, turning once, for 4 minutes per side, for medium-rare or cook to desired doneness. Let rest for 5 to 10 minutes. Serve with Pineapple-Mint Salsa.


Tip: Sprinkle with finishing salt before serving.



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