Picante Steak and Mostaccioli Pasta

Ingredients 1/2 cup pre-diced red onion
7–8 sprigs fresh cilantro (rinsed)
1/4 cup canned, sliced jalapeno peppers
1/2 cup roasted red peppers
two 8-ounce cans crushed pineapple in juice (drained)
8 ounces mostaccioli or penne rigate pasta
2 tablespoons canola oil, divided
1/2 teaspoon chili powder, divided
1 pound beef flank steak
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper



Steps

1. Preheat grill. Fill large saucepan half full of water. Cover and bring to boil on high for pasta.
2. Chop cilantro and then jalapeño and red peppers; place all in medium bowl. Stir in onions and pineapple; set aside.
3. Stir pasta into boiling water. Boil 10–12 minutes, stirring occasionally, or until tender. (Transfer cooked pasta to colander to drain.)
4. Brush 1 tablespoon of the oil over both sides of the steak; then sprinkle with 1/4 teaspoon of the chili powder. Place steak on grill (wash hands); grill 4–5 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. (Grills vary widely; adjust time as needed.) Remove steaks from grill; let stand 5–10 minutes before slicing.
5. Preheat large sauté pan on medium-high 1–2 minutes. Place remaining 1 tablespoon oil in pan; swirl to coat. Add pineapple mixture (set bowl aside), lime juice, salt, pepper, and remaining 1/4 teaspoon chili powder. Cook 4–5 minutes or until onions begin to soften. Transfer pasta to same medium bowl.
6. Stir pineapple mixture into pasta. Cut steak in 1/8-inch-strips diagonally against the grain; cut strips into bite-size pieces. Stir into pasta and serve.

(Recipe courtesy of Publix Apron's Simple Meals)