Broiled Steak with Pineapple and Onion Salsa

• 1 pineapple, peeled, cored and cut into thick rings (canned rings are O.K.; drain excess syrup)
• 1 large onion, cut into thick slices
• 3 tablespoons olive oil
• 1 tablespoon minced fresh chile, like jalapeno or Thai, or to taste, or dried red chile flakes or cayenne to taste
• 2 tablespoons chopped basil or mint leaves
• 2 tablespoons lime juice
• Salt and freshly ground black pepper
• 2 12- to 16-ounce sirloin strip or ribeye steaks, preferably at room temperature

1. Start broiler; set rack about 4 inches from heat source.
2. Brush pineapple and onion slices with olive oil and put on a baking sheet.
3. Broil, turning once or twice, until soft and slightly charred, about 8 minutes total.
4. Remove slices as they finish cooking and chop into bite-size chunks, saving as much juice as possible.
5. When finished, set a cast-iron pan under broiler and let sit for about 10 minutes.
6. In a bowl, combine pineapple and onions with chile, basil and lime juice.
7. Sprinkle with salt and pepper and stir to combine.
8. Let sit for about 5 minutes, then taste and add more chile, lime or salt to taste.
9. Season steaks with salt and pepper.
10. When pan is very hot, carefully remove from oven and add steaks; return to oven immediately.
11. Broil steaks 6 to 10 minutes for rare to medium rare.
12. (Timing will depend on thickness of meat and broiler heat; check by feel or by making a small slit in one steak and peeking in.)
13. Serve steaks hot, with salsa.

pineapple, onion, olive oil, fresh chile, basil, lime juice, salt, ribeye

Taken from cooking.nytimes.com/recipes/11239 (may not work)