Grilled Red-Chile Steak with Sweet Plantains, Red Onion, and Chipotle Salsa

1. Prep and Season the Steak

As the grill heats, mix together the garlic powder, ancho chile powder, brown sugar, dried oregano, ground cumin, black pepper, and kosher salt in a bowl. Apply 1 to 2 tablespoons of this dry rub evenly over the steak.

2. Grill Plantains and Onion

Peel the plantains and slice them, slice the red onion into 1/4-inch rounds, and lightly brush or spray them with vegetable oil. Grill them on the hot side of the grill for 2 to 3 minutes on each side, then move to the cooler side to finish cooking.

3. Cook the Steak

Place the seasoned steak on the grill and cook for about 3 to 4 minutes on each side for a medium-rare finish, paying attention to the color and char developing underneath before flipping.

4. Prepare the Salsa Mixture

Once the plantains and onion are grilled, chop them into 1/4-inch pieces and combine in a bowl with 3 tablespoons of chipotle salsa, seasoning with kosher salt to taste.

5. Serve the Dish

Slice the steak against the grain into thin strips and lay them next to the plantain and onion mixture on the serving plates. Serve with the remaining chipotle salsa on the side.