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Penne with Chili-Rubbed Flank Steak and Pineapple Salsa Recipe
Source: Quick from Scratch - Pasta
Serves 4
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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.
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| RECIPE METHOD
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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.
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| Nutrition Facts |
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Serves 4
Facts per Serving
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| Calories: |
461 |
Fat, Total: |
15g |
Carbohydrates, Total: |
48g |
| Cholesterol: |
59mg |
Sodium: |
519mg |
Protein: |
32g |
| Fiber: |
3g |
% Cal. from Fat: |
29% |
% Cal. from Carbs: |
42% |
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