Time: 30 minutes
1 pineapple, peeled, cored and cut into thick rings (canned rings are OK; drain excess syrup) 1 large onion, cut into thick slices
3 tablespoons olive oil 1 tablespoon minced fresh chile, such as 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.
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 six 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.
Yield: 4 servings.
Per serving: 522 calories; 23 g fat (6 g saturated fat; 40 percent calories from fat); 21 g carbohydrates; 162 mg cholesterol; 193 mg sodium; 57 g protein; 3 g fiber.
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