Broiled Steak with Pineapple and Onion Salsa

Name: Broiled Steak with Pineapple and Onion Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 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

By Mark Bittman

Total Time: 30 minutes
Rating: 4(65)
Comments: Read comments

Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees; then turn on the broiler. While the oven is preheating, leave a skillet or a grill pan (a ridged skillet) inside. The best pans for this are cast-iron, enameled cast-iron, or heavy-duty steel — not stainless steel, but what chefs call “black steel.” Almost needless to say, this pan must be all metal and not flimsy. Keep potholders handy.

In most cases, that skillet will stay as close to the heating element as possible, about two or three inches away. That’s roughly the distance you want if you have an old-fashioned under-oven broiler, even though it will allow you to put the food closer, almost in contact with the flames. Adjustments may also be needed with a really powerful broiler, of the kind more often found in restaurants, where two or three inches may be way too close. After a little experimenting, you’ll find the ideal distance for your broiler.

Featured in: THE MINIMALIST; The Boring Old Broiler Turns Out to Be a Superstar

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1pineapple, peeled, cored and cut into thick rings (canned rings are O.K.; drain excess syrup)
1large onion, cut into thick slices
3tablespoons olive oil
1tablespoon minced fresh chile, like jalapeno or Thai, or to taste, or dried red chile flakes or cayenne to taste
2tablespoons chopped basil or mint leaves
2tablespoons lime juice
Salt and freshly ground black pepper
212- to 16-ounce sirloin strip or ribeye steaks, preferably at room temperature

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.
Step 3
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.