The sweet, the savory and the spicy join in this unusual and delicious dish. To be tender, flank steak needs to cook either fast and hot or long and slow. Here the method is a brief broil.
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.
- 1 pound flank steak
- 1/4 cup plus 1 teaspoon cooking oil
- 3/4 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 cup crushed pineapple, drained (from an 8-ounce can)
- 1/2 jalapeno 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
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 jalapeno 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
461 calories; 15g total fat; 59mg cholesterol; 519mg sodium; 48g carbohydrates; 3g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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