Penne with chili-rubbed flank steak and pineapple salsa from Food & Wine Magazine's Quick from Scratch Pasta by Food & Wine

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Notes about this recipe

  • nicolepellegrini on March 24, 2021

    I figured this would be either really good or really weird - and it ended up being really good! Also a fortunate discovery when I ended up having unexpected company to cook for on a Friday evening. I made with extra pasta and a larger steak and it was easy to stretch a planned dinner for two into enough for five. Everyone loved it. I did let the steak sit with the spice covering for an hour or so before cooking to let the flavor "marinate".

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