Peppered Beef with Pineapple Salsa
- 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.
Ingredients
- 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
- Beef:
- 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
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.
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%