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.

Pepper-Beef-Steak-Mexican-Shirt-Pineapple-Salsa-Relish
Mark Boughton

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

Instructions

  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.

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