Peppered Beef with Pineapple Salsa

Recipe by Joanna Pruess

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:: 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

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.