rDadsLife!

Admittidly, as much as I want to, I cannot claim this steak recipe as my own.  My friend Matt has been making this dish for years and I finally got him to send me the breakdown.  It took years of pleading and a large bottle of Makers Mark to get him to caugh up the goods so I hope you all enjoy it.  With the way he guarded this recipe you would think it has been handed down from generations past....now that I have it, I am going to share it with all of you. Maybe next time he'll just cough up the goods and not make a pal wait so long!!

Here is your shopping list (keep in mind the portions below feed me and two of my boys so if you are serving more than 3 I would suggest beefing up your ingredients):

What'ch need:

• 1lb. Flank steak (you can also use Skirt steak or Sirloin)
• 1 teaspoon cooking oil
• 3/4 teaspoon chili powder
• 3/4 teaspoon salt
• 1/4 cup cooking oil
• 1/2 cup canned crushed pineapple, drained
• 1/2 jalapeno pepper, chopped (optional - you can also use a small can of green chilis)
• 1 small red onion, chopped
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro or parsley
• 1/4 teaspoon black pepper
• 1lb. to 1.5lbs. of Penne past

What to do: 

1. Rub the flank steak with the 1 teaspoon oil, 1/2 teaspoon of the chili powder, and 1/4 teaspoon of the salt.
2. You can either grill or broil the meat until medium rare - I like to grill the steak - just my preference.
3. Let it sit for about 5 minutes and then cut it diagonally into small, bite size slices.
4. Next, 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 in a large mixing bowl.
5. Then mix in the sliced steak.
6. About this time you also want to be cooking the Penne pasta.
7. When the pasta is ready just mix it with the steak mixture in your large bowl and then serve.

My boys and I love this pasta mix.  It has a great sweet, but spicy taste and the Penne pasta adds a nice Italian flare to the dish. This dish is great served with some garlic bread and even better with a bottle of Stella Artois.

Good luck and good eating!!

rDad

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