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For the Grilled Pineapple Salsa:
• 1/2 fresh pineapple, peeled, cored, and cut into 1/2-inch slices
• 1/4 small red onion, finely chopped
• 1 small serrano pepper, finely chopped (remove seeds and veins for less heat)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice (plus more to taste)
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil (for grilling pineapple)
For the Grilled Strip Steak:
• 2 (about 1 to 1.5-inch thick) New York strip steaks
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• Optional: 1-2 cloves garlic, crushed; 1 sprig fresh rosemary or thyme (for basting/aroma)
1. Prepare the Grilled Pineapple Salsa (first, as it benefits from chilling):
• * Preheat Grill: Preheat your outdoor grill to medium-high heat
• Prepare Pineapple: Lightly salt the sliced pineapple (this helps to bring out the natural sugar and better caramelize the pineapple)
• Place them on the preheated grill. Grill for 3-5 minutes per side, or until lightly browned, caramelized, and tender with visible grill marks.
• Cool and Chop: Transfer grilled pineapple to a cutting board and let cool slightly. Once cool enough to handle, chop the pineapple into 1/2-inch pieces.
• Combine Salsa Ingredients: In a medium bowl, combine the chopped grilled pineapple, red onion, serrano pepper, cilantro, lime juice
• Season: Season generously with salt and black pepper. Stir well to combine
• Chill: Cover the bowl and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld.
2. Prepare the Strip Steaks:
• Bring to Room Temperature: About 30 minutes before grilling, remove the strip steaks from the refrigerator. This allows for more even cooking.
• Pat Dry: Pat the steaks thoroughly dry with paper towels. This helps achieve a good sear.
• Season: Brush both sides of the steaks with olive oil. Season liberally with kosher salt and freshly ground black pepper. If desired, rub with crushed garlic or place a sprig of rosemary/thyme on top.
3. Grill the Strip Steaks:
• Preheat Grill (again, if needed): Ensure your grill is still at medium-high to high heat (400-500°F for direct grilling). The hotter the grill, the better the sear. Clean and oil the grates.
• Sear Steaks: Place the seasoned strip steaks directly on the hot grill grates. Cook for 4-6 minutes per side for medium-rare, or adjust based on your desired doneness and steak thickness. For beautiful cross-hatch grill marks, rotate the steak 45 degrees halfway through cooking on each side.
• Check Doneness: Use an instant-read meat thermometer inserted into the thickest part of the steak (avoiding bone) to check for doneness: * Rare: 125-130°F * Medium-Rare: 130-135°F * Medium: 135-140°F * Medium-Well: 140-145°F * Well-Done: 150°F+ * Remember, the temperature will rise by 5-10 degrees while resting.
• Rest the Steaks: Once the steaks reach your desired internal temperature (or slightly below, accounting for carryover cooking), remove them from the grill and place them on a clean cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
4. Serve: * Slice the rested strip steak against the grain into desired thickness. * Serve the sliced steak topped generously with the grilled pineapple salsa.
Tips for Success:
• Don't overcrowd the grill: Cook steaks in batches if necessary to maintain consistent grill temperature.
• Use a good quality strip steak: Look for good marbling for the best flavor and tenderness.
• Adjust spice: For a spicier salsa, leave some of the serrano seeds and veins, or add a pinch of red pepper flakes. For less spice, use a milder pepper or omit it.
• Make ahead: The grilled pineapple salsa can be made a few hours in advance and stored in the refrigerator, allowing the flavors to deepen.
• Turn the Salsa into a marinade: This salsa makes for a great marinade or sauce for things like chicken or pork. Simply blend the salsa