In winter I'm all about steak and potatoes, but in summer I prefer steak that is lighter, quicker, and more bikini friendly. Steak and salad is a great option, but an even better one is steak salad. With the steak rapidly pan seared, this delicious dinner salad is ready in under twenty minutes. A simple, fresh pineapple salsa adds a sweet tangy flavor and tropical feel to the dish. Open a bottle of wine and set the outdoor table because the weekend is finally here. For this tasty and uncomplicated recipe all you have to do is
2 cups peeled, cored, and chopped fresh pineapple
1 11-ounce can mandarin orange sections, drained
1/2 cup chopped red or green sweet pepper
1/3 cup mild green picante sauce or green taco sauce
12 ounces beef flank or boneless sirloin steak, cut 1/2 inch thick
1/2 teaspoon Mexican seasoning or chili powder
1 tablespoon olive oil
4 to 6 cups packaged torn mixed salad greens
- For pineapple salsa, in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper, and picante sauce. Set aside.
- 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.
- Arrange salad greens on plates. Top with steak and pineapple salsa.