Flank Steak with Pineapple Salsa
The fresh-tasting fruit salsa that enlivens this warm steak salad starts with green picante sauce. Just add pineapple, sweet pepper, and mandarin oranges--and serve.
Ingredients
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2 cups peeled, cored, and chopped fresh pineapple
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1 11-ounce can mandarin orange sections, drained
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1/2 cup chopped red or green sweet pepper
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1/3 cup mild green picante sauce or green taco sauce
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12 ounces beef flank or boneless sirloin steak, cut 1/2 inch thick
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1/2 teaspoon Mexican seasoning or chili powder
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1 tablespoon olive oil
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4 to 6 cups packaged torn mixed salad greens
Directions
1.
For pineapple salsa, in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper, and picante sauce. Set aside.
2.
Trim fat from steak. Thinly slice steak across the grain. Sprinkle with Mexican seasoning; toss to coat evenly. In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 2 to 3 minutes or to desired doneness. Remove from skillet. Repeat with remaining steak.
3.
Arrange salad greens on plates. Top with steak and pineapple salsa. Makes 4 servings.
Tip
Look for green picante sauce or green taco sauce in the salsa section of the supermarket.
Nutrition information
Calories 245, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 40 mg, Sodium 224 mg, Carbohydrate 23 g, Fiber 2 g, Protein 18 g. Daily Values: Vitamin A 21%, Vitamin C 67%, Calcium 2%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Connecticut Grilled Steak
Coat the cold grill rack with nonstick cooking spray before heating to prevent the meat from sticking. This flank steak is piled with a sausage and sweet pepper combination for added flavor.
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