Jalapeno Glazed Steak with Bell Pepper Salsa
Ignite your taste buds with this bold and flavorful Jalapeno Glazed Steak with Bell Pepper Salsa! Juicy, perfectly seared ribeye steaks are elevated with a sweet and spicy jalapeno glaze made from honey, soy sauce, and apple cider vinegar, creating a mouthwatering caramelized finish. Paired with a vibrant bell pepper salsa—featuring a medley of red, yellow, and green peppers, zesty lime juice, and fresh cilantro—this dish offers the perfect balance of heat, sweetness, and refreshing crunch. Ready in just 35 minutes, this easy yet impressive recipe is perfect for weeknight dinners or special occasions. Serve it as is or with your favorite sides for a restaurant-quality steak experience at home.
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Recipe Information
Ingredients
- 2 pieces (about 8 oz each) Ribeye steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces (seeded and diced) Jalapenos
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 tablespoon Apple cider vinegar
- 1 piece (diced) Red bell pepper
- 1 piece (diced) Yellow bell pepper
- 1 piece (diced) Green bell pepper
- 1 small (diced) Red onion
- 2 tablespoons (chopped) Cilantro
- 2 tablespoons Lime juice
- 2 cloves (minced) Garlic
Instructions
Season the ribeye steaks with salt and black pepper on both sides. Set aside.
In a small pan over medium heat, add 1 tablespoon of olive oil and sauté the diced jalapenos for 1-2 minutes, until they soften.
Add honey, soy sauce, apple cider vinegar, and minced garlic to the pan with the jalapenos. Stir and simmer for 2-3 minutes until the glaze thickens slightly. Remove from heat and set aside.
Prepare the bell pepper salsa: In a medium bowl, combine the diced red, yellow, and green bell peppers, diced red onion, chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside for flavors to meld.
Heat a large skillet or grill pan over high heat. Add 1 tablespoon of olive oil to the pan.
Sear the steaks in the hot skillet for 3-4 minutes on each side, or until they reach your desired level of doneness (medium-rare is an internal temperature of 130°F/54°C).
Brush the jalapeno glaze generously over the steaks in the final minute of cooking, allowing it to caramelize slightly.
Remove the steaks from the skillet and let them rest for 5 minutes to retain their juices.
Serve the steaks topped with the fresh bell pepper salsa and extra jalapeno glaze on the side.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3427 mg | 149% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 49.7 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 165 mg | 13% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2865 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
