Ancho Chili Rubbed Steak With Pineapple-Mint Salsa

Ancho Chili Rubbed Steak With Pineapple-Mint Salsa

Cook Time: Up to 30 Minutes | Prep Time:  20 Minutes  |  Rest Time:  5 to 10 Minutes  |  Servings:  4

Pineapple-Mint Salsa:
1 1/2 cups finely chopped pineapple
1/4 cup finely chopped red onion
1 jalapeño pepper, seeded and finely chopped
3 tablespoons lime juice
2 tablespoons chopped fresh mint
1 teaspoon honey
1/2 teaspoon salt

Ancho Chili Rubbed Steak:
2 Open Prairie® Natural* Angus Beef ribeye steaks, 1 inch thick (about 3/4 lb each)
2 teaspoons ancho chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon each garlic powder, onion powder, ground cumin, dried oregano and brown sugar
1 tablespoon olive oil


Pineapple-Mint Salsa:
Combine pineapple, red onion, jalapeño, lime juice, mint, honey and salt.

Ancho Chili Rubbed Steak:
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.

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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