Penne with Chili-Rubbed Flank Steak and Pineapple Salsa

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Ingredients

1. 1 pound flank steak
2. 1/4 cup plus 1 teaspoon cooking oil
3. 3/4 teaspoon chili powder
4. 3/4 teaspoon salt
5. 1/2 cup crushed pineapple, drained (from an 8-ounce can)
6. 1/2 jalapeño pepper with seeds, chopped
7. 1 small red onion, chopped
8. 1 tablespoon lime juice
9. 1/4 cup chopped cilantro or parsley
10. 1/4 teaspoon fresh-ground black pepper
11. 1/2 pound penne

1. 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.
2. In a large glass or stainless-steel bowl, combine the pineapple, the remaining 1/4 cup oil, the jalapeño 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.
3. 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.