Flank steak with mac and cheese and broccoli

Ingredients:

• 600 g beef flank steak, cut into portions
• 1 teaspoon chili seasoning
• 1 tbsp. vegetable oil
• 1 tbsp (15 g) butter
• 1 teaspoon fresh thyme
• 110 gr. pasta horns (about 1 tbsp.)
• 2 cups small broccoli florets
• 1/2 cup milk
• 6 slices Swiss cheese, cut into small pieces
• A pinch of cayenne pepper (optional)
• 1/4 cup chopped pickled pimento peppers

Preparation:

1. In a medium saucepan, bring salted water to a boil. Rub the steak chili powder Season with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, reduce the heat to medium, and cook until browned, about 4 minutes per side. Add the butter and thyme and cook, basting the meat with the butter as it melts, for about 30 seconds. Transfer the steak to a cutting board and let it rest.
2. Add the pasta to the boiling water and cook according to package directions, adding the broccoli for the last minute of cooking. Reserve 1/4 cup of the water and discard the rest. Add the milk to the saucepan and bring to a simmer. Add the cheese and cayenne pepper and cook, stirring, until smooth.
   
   Add the pasta and broccoli and cook, stirring, until coated with the cheese sauce, adding the reserved pasta cooking water if necessary to thin it out. Toss with pepper and season with salt.
3. Slice the meat thinly across the grain. Serve the steak with macaroni and cheese.
   
   Recipe beef flank steak with potatoes for garnish.