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Ingredients

  • 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
  • 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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The recipe was originally published as Peppered Beef with Pineapple Salsa on Relish.com

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