Peppered Beef with Pineapple Salsa
Jalapeño pepper jelly and Worcestershire sauce give flank steak a kick.
-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)
Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this peppered beef recipe by Joanna Preuss, a food writer in Bronx, N.Y. For this recipe, fresh pineapple provides a cooling, fruity contrast to the pepper salsa. Serve with a side of Velveeta Shells and Cheese for a delicious dinner.
Makes 4 Servings
Ingredients for 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
Ingredients for 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
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.
Per serving: 360 calories, 13g fat, 65mg chol., 40g prot., 21g carbs., 1g fiber, 690mg sodium
This delicious recipe is brought to you by Velveeta and Relish magazine.
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