Peppered Beef with Pineapple Salsa

Mark Boughton
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins

Jalapeño pepper jelly and Worcestershire sauce give flank steak a kick. Fresh pineapple provides a cooling, fruity contrast to the pepper salsa.


1cup diced peeled fresh pineapple
1/2cup diced red bell pepper
1/4cup diced red onion
2tablespoons chopped fresh cilantro leaves
2teaspoons minced fresh jalapeño pepper
2tablespoons fresh lime juice
1/2teaspoon Kosher salt
Coarsely ground black pepper
1/4cup jalapeño pepper jelly
2teaspoons Worcestershire sauce
1teaspoon olive oil
1 1/4pounds beef flank steak, blotted dry on paper towels
1/2teaspoon salt
1/4teaspoon coarsely ground black pepper


  1. To prepare salsa, stir together all ingredients. Cover and set aside.
  2. To prepare beef, melt jelly in a small pan; stir in Worcestershire sauce and set aside.
  3. Heat oil in a large, heavy skillet over high heat until hot but not smoking. Season both sides of steak with salt and pepper; place in pan and cook about 4 minutes per side, turning once, or until desired degree of doneness.
  4. Reduce heat to low and spoon on jelly glaze. Cook 1 minute longer, until thoroughly heated and beef is glazed. Remove from pan, divide among 4 dinner plates, spoon on salsa, and serve.
  5. Adjust the heat to low and spoon on jelly glaze. Cook 1 minute longer, until heated through and beef is glazed. Remove from the pan, divide among 4 dinner plates, spoon on  salsa, and serve.

Recipe by Joanna Preuss.

Nutritional Info *per serving

  • Glycemic Load 2.85
  • Calories 310
  • Fat 10g
  • Saturated Fat 4g
  • Polyunsaturated Fat .5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 100mg
  • Sodium 700mg
  • Potassium 630mg
  • Carbohydrate 24g
  • Fiber 1g
  • Sugars 16g
  • Protein 31g
  • Trans Fat 0
  • Vitamin A 15%
  • Vitamin C 80%
  • Calcium 6%
  • Iron 15%
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