Peppered Beef with Pineapple Salsa

Kids who get to spend quality time with their grandparents are lucky and almost always well-fed!

Recently featured had dinner with his grandparents, Dr. Anthony and Susan Deutsch a few weeks ago and this is what Susan served up.  She adapted the following recipe from Parade Magazine article.

Peppered Beef with Pineapple Salsa

Salsa:
1 cup peeled & diced 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 jalapeno (optional)
2 tablespoons fresh lime juice
freshly ground black pepper

Beef:
1/4 cup jalapeno 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 freshly ground black pepper

1. Stir together all the ingredients for the salsa.  Cover and let it sit.
2. Melt jelly over low heat in a small pan, stir in Worcestershire sauce, remove from heat and set aside.
3.  In a large skillet, heat oil over high heat until hot.  Sprinkle both sides of steak with salt & pepper, place in pan and saute about 4 minutes per side, turning once, or until cooked to suit your palette.
4. Reduce heat to low and spoon in jelly glaze.  Cook 1 minute longer on low heat, until thoroughly heated and beef is glazed.  Plate as individual servings and garnish with the salsa. Serves 4.

When served with fresh steamed green beans and home fries, it can't be beat!

Susan says it's even better the day after preparing and refrigerating it since the flavors marinate making the flank steak more tender. 

Thanks, Susan Deutsch and Angie Rudow-Bulloch (Walker's proud mom) for submitting your recipe and photos!