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.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 29 grams, Carbohydrate 36 grams, Fat 50 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 1129 milligrams, Sugar 24 grams, TransFat 2 grams
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Mastofa Hawlader
[email protected]I'm not a fan of onions, but I really enjoyed this dish. The pineapple and salsa were the perfect toppings and added a lot of flavor. I will definitely be making this again.
R3 Saraswoti raya s.
[email protected]This dish was a bit too sweet for my taste. I think next time I will use less pineapple in the salsa.
Asifali Asifali
[email protected]I'm not a big fan of steak, but I really enjoyed this dish. The salsa was the perfect topping and added a lot of flavor. I will definitely be making this again.
Mofhenyi Keitumetse
[email protected]I made this dish for my family and they loved it. The steak was cooked perfectly and the salsa was a great addition. I will definitely be making this again.
Liaqut Ali
[email protected]This recipe was easy to follow and the steak turned out great. I will definitely be making this again.
Md Kashem Shak
[email protected]I was looking for a new way to cook steak and this recipe fit the bill perfectly. The steak was cooked perfectly and the salsa was a great addition. I will definitely be making this again.
Eric Chiefs
[email protected]This dish is definitely a keeper! The steak was juicy and flavorful and the salsa was the perfect topping. I will definitely be making this again.
Rajay 6
[email protected]I'm not a big fan of pineapple, but I really enjoyed this dish. The salsa was the perfect balance of sweet and savory.
juraida k
[email protected]This was a great way to use up some leftover steak. The salsa was easy to make and added a lot of flavor to the steak.
Domanatica Miller
[email protected]I made this for a party and it was a hit! Everyone loved the steak and the salsa. I will definitely be making this again.
Chelsey Evans
[email protected]I followed the recipe exactly and the steak was a bit tough. I think next time I will try marinating it for longer.
Farxiyo Cali
[email protected]This dish was easy to make and turned out great. The salsa was especially good and I could see it being used on other dishes as well.
Choo Dave Nguyen
[email protected]I was a bit skeptical about the pineapple and onion salsa, but it was actually really good. The sweetness of the pineapple balanced out the acidity of the onions and the cilantro added a nice freshness. The steak was cooked perfectly and the whole di
Katie Burton
[email protected]This broiled steak with pineapple and onion salsa is a real winner! The steak was cooked perfectly and the salsa was a perfect complement. I will definitely be making this again.