Peri Peri Beef with Pineapple Salsa
Bright and peppery beef gets some balance from a sweet and tangy salsa in this easy and delicious meal. I like to reverse sear this steak though grilling it is an excellent option as well.
Servings 2
Calories 449kcal
Ingredients
Beef
- 1 pound top sirloin beef feel free to use ribeye, flank, skirt, or hanger steak here - ribeye will have the most fat and top sirloin and flank will have the least
- salt and pepper to taste
- 1/2 cup peri peri sauce
- 1 tablespoon avocado oil
Salsa
- 1/2 cup pineapple finely diced
- 1/2 jalapeño minced, omit for nightshade-free
- 1 tablespoon red onion minced
- 2 tablespoons cilantro
- 1 teaspoon lime juice 1/2 lime, or more to taste
- salt and pepper to taste
Instructions
- Marinate the beef in the peri peri sauce overnight.
- Preheat the oven to 200ºF. Remove steaks from the marinade but do not wipe any off, just remove the excess. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.
- While the steak cooks, prepare the salsa. Combine all salsa ingredients and stir to coat everything evenly. Taste and adjust the seasoning as desired. This can be made a day ahead.
- Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 30. Seconds to 1 minute. Flip and cook the other side the same way.
- Remove the steaks and serve with the reserved salsa. No need to rest a reverse seared steak.
Notes
Only about half of the sauce will stay on the beef, this is reflected in the nutrition facts.
For different doneness, see below:
• Rare: 105°F
• Medium Rare: 115°F
• Medium: 125°F
• Medium Well: 135°F Protein:Energy Quotient [calories]: 1.33, Protein % of calories: 47% Nutrition made with ribeye: Calories: 633 cal, Carbs: 9g, Fiber: 2g, Fat: 46g, Protein: 46g, Protein:Energy Quotient [calories]: 0.62,, Protein % of calories: 29.2%
• Rare: 105°F
• Medium Rare: 115°F
• Medium: 125°F
• Medium Well: 135°F Protein:Energy Quotient [calories]: 1.33, Protein % of calories: 47% Nutrition made with ribeye: Calories: 633 cal, Carbs: 9g, Fiber: 2g, Fat: 46g, Protein: 46g, Protein:Energy Quotient [calories]: 0.62,, Protein % of calories: 29.2%
Nutrition
Calories: 449kcal | Carbohydrates: 9g | Protein: 51g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 134mg | Sodium: 128mg | Potassium: 876mg | Fiber: 2g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg