You are here: Home » Recipes » Peppered Beef with Pineapple Salsa Peppered Beef with Pineapple Salsa Kitchen Tested Yield 4 servings Prep 15 mins Cook 15 mins Fresh pineapple and jalapeño jelly add hot and cool flavors to beef flank steak. Mark Boughton PrintEmail Jalapeño pepper jelly and Worcestershire sauce give flank steak a kick. Fresh pineapple provides a cooling, fruity contrast to the pepper salsa. Ingredients Salsa:1 cup diced peeled fresh pineapple1/2 cup diced red bell pepper1/4 cup diced red onion2 tablespoons chopped fresh cilantro leaves2 teaspoons minced fresh jalapeño pepper2 tablespoons fresh lime juice1/2 teaspoon Kosher salt Coarsely ground black pepperBeef:1/4 cup jalapeño pepper jelly2 teaspoons Worcestershire sauce1 teaspoon olive oil1 1/4 pounds beef flank steak, blotted dry on paper towels1/2 teaspoon salt1/4 teaspoon coarsely ground black pepper Instructions To prepare salsa, stir together all ingredients. Cover and set aside. To prepare beef, melt jelly in a small pan; stir in Worcestershire sauce and set aside. 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. 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. 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.