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 jalapeņo 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. Brush pineapple and onion slices with olive oil and put on a baking sheet. Broil, turning once or twice, until soft and slightly charred, about 8 minutes total. Remove slices as they finish cooking and chop into bite-size chunks, saving as much juice as possible. When finished, set a cast-iron pan under broiler and let sit for about 10 minutes.

2. In a bowl, combine pineapple and onions with chile, basil and lime juice. Sprinkle with salt and pepper and stir to combine. Let sit for about 5 minutes, then taste and add more chile, lime or salt to taste.

3. Season steaks with salt and pepper. When pan is very hot, carefully remove from oven and add steaks; return to oven immediately. Broil steaks 6 to 10 minutes for rare to medium rare. (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.) Serve steaks hot, with salsa.

Yield: 4 servings.