Easy Grilled Chipotle Flank Steak with Pineapple Salsa

overhead view of sliced chipotle flank steak topped with pineapple salsa on a white plate with a spoon of salsa and lime wedges.

This easy grilled chipotle flank steak with pineapple salsa is a healthy, flavorful weeknight meal that you can have ready and on your table in under 30 minutes. It's perfect for summer grilling season! (gluten-free, nut-free, dairy-free)


  • 1 lb flank steak
  • Juice from 1 lime
  • 1 tsp chipotle powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • Pinch salt
  • 1 tbsp olive oil

For Pineapple Salsa:

  • 1/2 cup fresh pineapple, diced
  • 1/3 cup fresh tomato, diced
  • 1/4 cup onion, diced
  • 1 jalapeno, seeded and diced
  • 1/4 cup cilantro, roughly chopped
  • 1 tsp apple cider vinegar
  • Pinch salt
  • Pinch freshly cracked black pepper


  1. Prepare salsa. Combine all salsa ingredients in a small bowl and stir. Refrigerate until ready to serve.
  2. Trim any excess fat or silvery looking pieces from steak. Squeeze lime over both sides of steak.
  3. In a small bowl, combine spices. Rub spice mixture evenly over both sides of steak. Rub evenly with olive oil.
  4. Heat a grill or grill pan over medium-high heat.
  5. Grill steak over medium-high heat 3-4 minutes per side, depending on thickness, flipping once. The internal temperature should reach 120°F for medium-rare.
  6. Remove from heat, cover and let rest 10 minutes before slicing against the grain.
  7. Serve steak with pineapple salsa.


  • Chipotle power can be found in the spice aisle in most grocery stores. If your store doesn't have it, you can get it on Amazon (a worthy investment - I use it all the time!). You can also substitute the adobo sauce from canned chipotles in adobo.
  • I always recommend using a meat thermometer to avoid over-cooking meat and poultry.
  •  Store leftover steak and salsa separately in airtight containers in the refrigerator for up to 4 days. 

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