- 1 pineapple, peeled, cored and cut into thick rings (canned rings are O.K.; drain excess syrup)
- 1 large onion, cut into thick slices
- 3 tablespoons olive oil
- 1 tablespoon minced fresh chile, like jalapeno or Thai, or to taste, or dried red chile flakes or cayenne to taste
- 2 tablespoons chopped basil or mint leaves
- 2 tablespoons lime juice
- Salt and freshly ground black pepper
- 2 12- to 16-ounce sirloin strip or ribeye steaks, preferably at room temperature
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
645 calories; 38 grams fat; 12 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 41 grams protein; 154 milligrams cholesterol; 359 milligrams sodium
- Start broiler; set rack about 4 inches from heat source. Brush pineapple and onion slices with olive oil and put on a baking sheet. Broil, turning once or twice, until soft and slightly charred, about 8 minutes total. Remove slices as they finish cooking and chop into bite-size chunks, saving as much juice as possible. When finished, set a cast-iron pan under broiler and let sit for about 10 minutes.
- In a bowl, combine pineapple and onions with chile, basil and lime juice. Sprinkle with salt and pepper and stir to combine. Let sit for about 5 minutes, then taste and add more chile, lime or salt to taste.
- Season steaks with salt and pepper. When pan is very hot, carefully remove from oven and add steaks; return to oven immediately. Broil steaks 6 to 10 minutes for rare to medium rare. (Timing will depend on thickness of meat and broiler heat; check by feel or by making a small slit in one steak and peeking in.) Serve steaks hot, with salsa.