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Six to eight servings

2 tablespoons freshly squeezed orange juice

1 tablespoon New Mexico chili powder

1 teaspoon dried oregano

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1½ teaspoons kosher salt, more as needed

1½ to 1¾ pounds flank steak

½ pound fresh peeled pineapple in ½-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

1½ tablespoons olive oil

Black pepper, as needed

2 tablespoons chopped cilantro

Lime wedges, for serving

1. In a bowl, combine the orange juice, chili powder, oregano and 1 teaspoon salt. Place steak into a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least four 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, three to five minutes a side.

3. Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining ½ teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, six to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, three to five minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, one to three 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 two to four 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.

Melissa Clarke, The New York Times

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