Grilled Chile Flank Steak With Salsa


  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon New Mexico chile powder
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons kosher salt, more as needed
  • 1 ½ to 1 ¾ pounds flank steak
  • ½ pound fresh peeled pineapple in 1/2-inch slices
  • ¾ pound whole tomatillos, husks removed
  • ½ onion (cut stem to root), peeled
  • 2 jalapeño peppers, halved and seeded
  • 1 head garlic, halved diametrically
  • 1 ½ tablespoons olive oil
  • Black pepper, as needed
  • 2 tablespoons chopped cilantro
  • Lime wedges, for serving


  1. In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  2. To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
  3. Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
  4. When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
  5. Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.