Peppered Beef with Pineapple Salsa

Jalapeño pepper jelly and Worcestershire sauce give flank steak a kick.

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)

Peppered Beef with Pineapple Salsa

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

Preparation:

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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