For the steak:
1 rib-eye steak, bone-in
1 teaspoon of brown sugar
1 good pinch of salt
1 good pinch of black pepper
1 good pinch of ground fennel
1 good pinch of smoked paprika
1 good pinch of red pepper flakes
1 good pinch of garlic powder
olive oil
For the pico:
1 cup of diced pineapple
1/2 cup of diced tomato
1/4 cup of diced, red onion
1 teaspoon of diced jalapeno
chopped cilantro, to taste
The juice of 1 lime
1 good pinch of sugar
1 good pinch of salt
1 good pinch of black pepper
1 good drizzle of olive oil
1 goooooood drizzle of pineapple rum
Start by making the marinade. Mix al the ingredients together in a bowl, except for the steak. Rub all over the steak and let marinate for at least 30 minutes. When you’re ready, get a grill pan hot and cook the steak on both sides until your desired temperature has been reached.
For the pico de gallo, just combine all the ingredients together and keep chilled until you’re ready to serve.
When you’re ready to serve, top the steak with the pico and enjoy immediately.