1 pound (3/4-inch thick) beef strip steak, trimmed
1/4 cup red jalapeño jelly
1 cup fresh pineapple, chopped*
1/4 cup chopped red bell pepper
1 kiwifruit, peeled, chopped
1 medium banana, peeled, chopped
1 tablespoon finely chopped fresh cilantro
2 tablespoons fresh lime juice
Melt butter in 10-inch nonstick skillet until sizzling; add beef steak. Cook over medium heat, turning once, until desired doneness (12 to 16 minutes). Reduce heat to medium-low. Add jelly. As jelly melts, spoon over meat to glaze all sides (2 to 3 minutes).
Meanwhile, stir together all salsa ingredients in medium bowl.
To serve, thinly slice steak; fan slices on serving plate. Top with salsa.
*Substitute 1 cup drained pineapple tidbits.
Make the salsa just before serving to keep the fruit fresh and bright.