Flank Steak Salad with Pineapple Salsa
Coated with Mexican seasonings, sliced flank steak is quickly pan-grilled and served over mixed salad greens with a fresh pineapple salsa.
2 cups chopped, peeled and cored fresh pineapple
2 medium oranges, peeled, pith removed and diced or 1 (11-ounce) can mandarin orange sections, drained
1/2 cup chopped red and/or green bell pepper
1/3 cup mild green picante sauce
12 ounces beef flank or boneless sirloin steak, cut 1/2-inch thick
1/2 teaspoon Mexican seasoning or chili powder
Salt and freshly ground pepper
1 tablespoon olive oil
4 to 6 cups torn mixed greens
- For Pineapple Salsa: In a medium bowl gently stir together pineapple, orange, bell pepper and picante sauce. Set aside.
- For Steak: Trim fat from meat. Thinly slice across the grain into bite-size strips. Sprinkle with Mexican seasoning or chili powder, salt and pepper.
- In a large skillet cook and stir half of the seasoned meat in hot oil over medium-high heat for 2 to 3 minutes or to desired doneness. remove from skillet. Repeat with the remaining meat.
- To Serve: Arrange mixed greens on dinner plates. Top with meat and pineapple salsa.
Makes 4 servings.