Sweet char against smoky steak — the barbecue doing what it was built for

Pineapple changes on a hot grill. The sugars caramelise, the sharpness mellows, and a few charred slices chopped through red onion, chilli and lime become the kind of salsa that makes people go quiet at the table. Underneath it sits a smoked-paprika-marinated BBQ steak — the cut literally named for this job — grilled hard, rested properly and sliced across the grain. It's a plate that tastes like summer even in the middle of July, and nothing about it is difficult.

55 mins 4 servings Prep 40 minsCook 15 minsMain CourseAustralian

Ingredients

  • 380g Your Farmer grass-fed BBQ steak
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 2 cloves garlic, crushed
  • 2 limes, juiced (one for the marinade, one for the salsa)
  • 1/2 fresh pineapple, peeled and cut into 2cm-thick slices
  • 1/2 small red onion, finely diced
  • 1 long red chilli, deseeded and finely chopped
  • Large handful coriander, roughly chopped
  • Salt, to season

Instructions

For the marinade

Whisk the oil, smoked paprika, garlic and the juice of one lime in a shallow dish. Add the steak, turn to coat, and marinate in the fridge for 30 minutes (up to 4 hours).

2 tbsp olive oil2 tsp smoked paprika2 cloves garlic380g BBQ steak

For the salsa

Heat the barbecue grill to high. Cook the pineapple slices for 2–3 minutes per side until deeply caramelised with char marks, then set aside to cool slightly.

1/2 pineapple

Dice the charred pineapple and toss with the red onion, chilli, coriander, remaining lime juice and a good pinch of salt.

1/2 red onion1 chillicorianderjuice of 1 lime

For the steak

Lift the steak from the marinade, letting the excess drip away, and season with salt. Grill over high heat for 3–4 minutes per side for medium-rare to medium.

Rest the steak on a board for 5 minutes, then slice thinly across the grain.

Fan the beef across a platter, pour over the resting juices, and pile the charred pineapple salsa generously on top to serve.

Appears in

Pack A & Pack C shares — BBQ Steak (~380g)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
Sale price From $152.00Regular price $169.99

The Cut Named for the Job

Plenty of steaks tolerate a barbecue. The BBQ steak was named for one. It's cut from the oyster blade, a shoulder muscle with a fine grain, honest marbling and the kind of robust flavour that doesn't get lost behind smoke, paprika or a sweet salsa. That's the real reason this pairing works: fruit salsas flatten delicate steaks, but this cut pushes back. The marinade earns its 30 minutes too — oyster blade's open grain takes on the paprika and lime properly rather than wearing them as a coat. Every Pack A and Pack C box in the grass-fed beef CSA share carries one, and Your Farmer® beef comes off pasture with the depth of flavour this plate is built around. Grill hot, rest fully, slice thin across the grain — the same three moves that serve this steak in every recipe it appears in.

Swaps and Variations

In summer, mango or firm peaches char just as happily as pineapple — same timing, same treatment. Charred corn kernels folded through make it heartier for hungry crews, and leaving the chilli out entirely costs the salsa nothing if small people are at the table. Lamb loves this treatment too: loin chops with the same marinade and salsa are a genuine alternative straight from the lamb share. For the technique side of getting a barbecue properly hot and knowing when to move the meat, our guide to steak on the barbie goes deeper, and the marinated topside steaks with herb yoghurt run the same marinate-and-grill logic in a cooler, herbier direction.

Storage and Leftovers

The salsa is at its best the day it's made, though it holds 2 days covered in the fridge — the pineapple keeps releasing juice, so give it a stir and a fresh pinch of salt before serving again. The uncooked steak can also go into the freezer in its marinade for up to 3 months — it seasons itself as it thaws, ready for the next hot evening. Cooked steak keeps 3 days. The leftover move here is obvious once you've seen it: warm tortillas, cold sliced steak, day-two salsa and a squeeze of lime — steak tacos that take four minutes and taste deliberate.

Frequently asked questions

Can I use canned pineapple?

Yes — thick rings, drained well and patted dry so they char rather than steam. Fresh chars harder and holds its shape better, but canned makes a perfectly good weeknight version.

How long can the steak marinate?

Thirty minutes does the job; up to 4 hours deepens it. There's no acid strong enough here to damage the texture, so timing is forgiving.

Can I make this without a barbecue?

A grill pan indoors handles both the pineapple and the steak at the same timings. Get it properly hot and open a window — the char is the point.

Is this too spicy for kids?

With the chilli deseeded it's mild, and with the chilli left out entirely the salsa is pure sweet-sharp — no heat at all. Add sliced chilli at the table for anyone who wants it back.

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