Mark the End of Summer With Grilled Chile-Lime Flank Steak and Grilled Pineapple Salsa
Marinating the steak will tenderize and flavor it. Dreamstime/TCA
RECIPES

Mark the End of Summer With Grilled Chile-Lime Flank Steak and Grilled Pineapple Salsa

Ready IN
40 mins
Servings
6
Save
By Diane Rossen Worthington
Updated:

You got this! Author Diane Morrisey has penned a book chock-full of vibrant and accessible recipes I can’t wait to cook. A few of my favorites include breakfast calzones and crispy cod sticks. I recently tried this marinated grilled flank steak served with a bright, zesty salsa.

The salsa takes a bit of time, so make it up earlier in the day. Marinating the steak will tenderize and flavor it. My family requested this be put on recipe rotation at our house because they loved it. And while it is enjoyed as a summer recipe you can make this year-round either on your barbecue or your grill pan.

The pineapple caramelizes as it grills, making it incredibly flavorful and juicy. This salsa is so versatile, as it also pairs beautifully with grilled marinated chicken or shrimp. If using chicken, marinate for up to four hours, but marinate shrimp for no longer than one hour. This will avoid textural changes to the chicken or shrimp.

Serve it all on a large platter as is, or add a big stack of warmed small “street taco” tortillas so everyone can make tacos. Start with frosty margaritas and a side of guacamole and chips.

Excerpted from “You Got This! Recipes Anyone Can Make and Everyone Will Love.” Copyright © 2025, Diane Morrisey. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Marinated Flank Steak
Diane Rossen Worthington
Time
40 mins
(Prep 20 minsCook 20 mins)
Servings
6
Ingredients
  • 2 pounds flank steak
For the marinade:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
For the grilled pineapple salsa:
  • 1 large pineapple, peeled and cut crosswise into 1/2-inch-thick rounds
  • 1 red bell pepper, halved lengthwise and seeded
  • 1 jalapeno pepper, halved lengthwise and seeded
  • 1 lime, halved
  • 2 tablespoons olive oil, plus more for brushing
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
Instructions
Marinate the steak: In a small bowl, mix together the oil, lime juice, chili powder, salt, cumin, paprika, garlic powder, and pepper. Spread the paste over both sides of the steak in a glass baking dish. Cover with plastic wrap. Let stand at room temperature for up to two hours or refrigerate for up to four hours.
Make the salsa: Preheat a barbecue to high. Brush the grate clean. Brush the pineapple rounds, the skin sides of the bell pepper and jalapeno, and the cut sides of the lime with oil. Grill the pineapple until the underside is seared with grill marks, about six minutes. Flip the pineapple and sear the other side, about six minutes more. Transfer to a cutting board.
Add the bell pepper, jalapeno, and lime halves to the grill, oiled side down, and cook until seared with grill marks, about three minutes. Remove the lime halves and set aside to cool. Flip the bell pepper and jalapeno halves, softened, about three minutes more. Transfer the pepper and jalapeño to the cutting board. Let the pineapple, pepper, and jalapeño stand until cool enough to handle.
Use a large knife to chop the pineapple, discarding the cores, and transfer to a large bowl. Chop the bell pepper and jalapeno a little smaller than the pineapple and add to the bowl. Squeeze the juice from the grilled lime halves into a small bowl. Add the 2 tablespoons oil, the honey, cumin, salt and pepper, and whisk to combine.
Pour the lime mixture over the pineapple mixture and mix well. Stir in the red onion and cilantro. Let stand at room temperature for 30 minutes to one hour to blend the flavors. (You can make this a day ahead, cover and refrigerate.)
Grill the steak: When ready to cook the steak, preheat a gas grill on high. Brush the grill grates clean.
Place the steak on the grill and close the lid. Grill until the underside is well browned, about four minutes. Flip the steak and grill until browned on the other side and an instant-read thermometer inserted in the center reads 125 degrees F for medium-rare steak, three to four minutes more. Transfer to a carving board, tent with aluminum foil, and let stand for five minutes.
Using a sharp thin knife held at a slight angle to the cutting board, cut the steak across the grain into 1/2- inch inch-thick slices. Serve hot with the salsa.
Recipe note
The steak and salsa can also be cooked indoors on a grill pan. Heat a ridged grill pan or cast-iron skillet over medium-high heat. Follow the recipe timings
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Diane Rossen Worthington
Diane Rossen Worthington
Author
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at SeriouslySimple.com. Copyright 2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.