1/2 cup crushed pineapple, drained (from an 8-ounce can)
1/2 jalapeño pepper with seeds, chopped
1 small red onion, chopped
1 tablespoon lime juice
1/4 cup chopped cilantro or parsley
1/4 teaspoon fresh-ground black pepper
1/2 pound penne
How to Make It
Heat 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.
In 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.
In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain and toss with the salsa and steak.
Wine 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.
Quick From Scratch Pasta
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