Polynesian Style Grilled Steak and Pasta
1/2 cup mushrooms
8 sprigs of cilantro washed
1/2 cup roasted peppers chopped
1/4 cup sliced jalapeno peppers
two 8-ounce cans crushed pineapple in juice (drained)
8 ounces, rigatoni, mostaccioli or penne rigate pasta
2 tablespoons canola oil, divided
1/2 teaspoon chili powder, divided
1 pound beef sirloin or flank steak
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper
Preheat grill. Fill large saucepan half full of water. Cover and bring to boil on high for pasta 10 minutes, drain and set aside.
Chop cilantro and then jalapeño and red peppers; place all in medium bowl. Stir in mushrooms and pineapple; set aside.
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 and cook for 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.
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.
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.