Citrus and Coffee Rubbed Grilled Flank Steak with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Grilled flank steak coated in a zesty coffee and citrus rub, served with a smoky charred pineapple salsa for a bold combination of flavors. This latin american-inspired beef ready in about 40 minutes pairs Flank steak, Ground coffee, Brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Flank steak
• 2 tbsp, finely ground Ground coffee
• 1 tbsp Brown sugar
• 1 tsp Paprika
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• 1.5 tsp Salt
• 1 tsp Black pepper
• 1 tbsp Orange zest
• 2 tbsp Olive oil
• 1 small, peeled and cut into 1/2-inch thick rings Pineapple
• 1/4 cup, finely chopped Red onion
• 2 tbsp, chopped Fresh cilantro
• 2 tbsp, freshly squeezed Lime juice

Instructions

1. Step 1: In a small bowl, combine 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tsp paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1.5 tsp salt, 1 tsp black pepper, and 1 tbsp orange zest to make the rub.
2. Step 2: Pat dry 1.5 lbs flank steak and rub the spice mixture evenly on both sides. Let rest at room temperature for 20 minutes.
3. Step 3: Heat a grill or grill pan to medium-high (about 450°F). Brush 2 tbsp olive oil over the steak and grill it for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
4. Step 4: While the steak grills, place 1 small pineapple cut into 1/2-inch rings directly on the grill. Cook for 3 minutes per side until nicely charred and caramelized.
5. Step 5: Remove pineapple from grill and chop into small pieces. In a bowl, mix chopped pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp fresh lime juice for the salsa.
6. Step 6: Let the steak rest for 5 minutes before slicing thinly against the grain. Serve topped with the charred pineapple salsa for a perfect balance of smoky, sweet, and savory.