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Sometimes, you just need some juicy steak. And while I admit, that is few and far between for me, I have a couple musts: it must be well-seasoned, preferably spicy, and downright juicy. Even better if there is a sauce or relish-like thing to freshen it up and soften its fibers. So, yeah, enzyme-y pineapple works great. If you are a salty-sweet (and meat) fan, proceed.

Notes: Steak cut is his & her sirloin. Fajita seasoning is homemade.


Ingredients: 18 ounces steak (see tips below), sea salt, fajita seasoning*, garlic-infused olive oil (optional).

For the Pineapple Relish: 2 cups diced pineapple, 1/2 minced medium jalapeno pepper, 2 chopped green onions, 1 tbsp. chopped cilantro, juice of 1/2 lime, 1 tsp. minced garlic, 1/2 tsp. black pepper.

Serves 4.

1. Season and rest the steak: Season the steak well, with sea salt. If you typically use a little oil on your steak before grilling, rub on a little garlic-infused olive oil. Thoroughly coat both sides of the steak with fajita seasoning. Allow to rest for a minimum of 1 hour in the fridge or up to overnight.

2. Grill the steak: Preheat your grill to high and meanwhile, remove the steak from the fridge to come to room temperature. Grill to your desired doneness, I find that medium-rare to medium works great for this recipe, but it's your steak. Cook it how you like it.

3. Make the Pineapple Relish: Add the diced pineapple to a bowl and mix in the garlic and chopped green onion. Add cilantro and lime juice and pepper, then stir. Set aside to be served with the steak.


Steak cuts: The cuts I like best, here, are sirloin or flatiron, because both will slice nicely on the bias for easy eating or laying into tortillas, etc. That said, if you're feeling an NY strip, do it, serve whole with a pile of the relish on top.

*Homemade Fajita Seasoning*

Stir together: 4 tsp. chili powder, 2 tsp. ground cumin, 2 tsp. paprika, 2 tsp. light brown sugar, 1 tsp. garlic powder, 1 tsp. onion powder, 1/2 tsp. cayenne pepper, and 1/2 tsp. pink sea salt.

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