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HOME > Recipes > Broiled Pineapple

Broiled Pineapple

Name: Steak with Ramp Chimichurri & Baby Fennel Salad
Ingredients: Ramp Chimichurri 12 ramps, trimmed, then cut into 1-inch pieces (if ramps are unavailable, substitute 4 to 5 scallions, whites and greens coarsely chopped, plus 2 large crushed cloves garlic) ¾ cup (packed) fresh flat-leaf parsley leaves 2 tbsp. fresh oregano, chopped 2 tbsp. fresh thyme, chopped 2 tsp. lemon zest 1 tsp. crushed red pepper ¾ cup EVOO Salt and pepper Steaks 2 lb. flat-iron, boneless sirloin, or flank steak, cut into 4 pieces Salt and pepper Neutral oil, for drizzling, or nonaerosol cooking spray Salad 3 Persian cucumbers or 1 seedless cucumber, halved lengthwise, then thinly sliced into ribbons with a peeler or on a mandoline 4 to 5 ribs celery with leafy tops, very thinly sliced on an angle 1 small fennel bulb, quartered and cored, then very thinly sliced with a knife or on a mandoline 1 lemon, juiced (about 1/4 cup) 2 tbsp. EVOO 1 cup (loosely packed) fresh herbs, such as dill, mint, and flat-leaf parsley or tarragon and parsley Salt and pepper ½ cup toasted or roasted Marcona almonds, finely chopped

Broiling brings out the extra sweetness of pineapple. Serve alongside Smoked Ham with Orange-Rosemary Glaze.

Ingredients

1 large pineapple
Dark brown sugar

Preparation

Pre-heat the broiler on a rack in the upper third of the oven. Trim the top of the pineapple and carve into eight wedges lengthwise. Trim away the core and carve the pineapple away from skin, then into 1/2-inch slices. Leave the slices in the shell or "boat" of the skin and arrange the wedges on a baking sheet. Sprinkle an even layer of dark brown sugar along the length of each wedge of pineapple. Broil until deeply brown and bubbly; serve warm.

Broiled Pineapple

Ingredients

Preparation

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