Penne with Chili-Rubbed Flank Steak and Pineapple Salsa

Ingredients

• 0.8 teaspoon chili powder 
• 0.3 cup cilantro leaves chopped
• 0.3 cup cooking oil 
• 1 pound flank steak 
• 0.3 teaspoon fresh-ground pepper black
• 0.5  jalapeno with seeds, chopped
• 1 tablespoon juice of lime 
• 0.5 pound penne pasta 
• 0.5 cup pineapple crushed drained (from an 8-ounce can)
• 1 small onion red chopped
• 0.8 teaspoon salt 

Equipment

• bowl
• pot
• broiler

Directions

1. 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.
2. Let it rest for 5 minutes and then cut it diagonally into slices.
3. In a large glass or stainless-steel bowl, combine the pineapple, the remaining 1/4 cup oil, the jalapeo 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.
4. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
5. Drain and toss with the salsa and steak.
6. 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.