Ingredients
1 lb. flank steak
1/4 c. plus 1 teaspoon cooking oil
3/4 tsp. chili powder
3/4 tsp. salt
1/2 c. crushed pineapple
1/2 jalapeño pepper with seeds
1 small red onion
1 tbsp. lime juice
1/4 c. chopped cilantro or parsley
1/4 tsp. fresh-ground black pepper
1/2 lb. penne
Preparation
Step 1Heat the broiler. Rub the flank steak with the 1 teaspoon oil, 1/2 teaspoon of the chili powder, and 1/4 teaspoon of the salt. Broil the meat until medium rare, about 4 minutes per side. Let it rest for 5 minutes and then cut it diagonally into slices.Step 2In a large glass or stainless-steel bowl, combine the pineapple, the remaining 1/4 cup oil, the jalapeño pepper, onion, lime juice, cilantro, black pepper, and the remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir in the sliced steak.Step 3In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain and toss with the salsa and steak.Step 4Wine Recommendation: The combination of flavors in this dish welcomes an exuberantly fruity bottle of merlot with soft tannins. Experiment with one from a California producer.
