Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Penne with Chili-Rubbed Flank Steak and Pineapple Salsa
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.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 pound beef 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 jalapeño pepper, chopped
1 red onion, chopped
1 tablespoon lime juice
1/4 cup cilantro, chopped
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.


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.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//