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

Flank Steak Salad with Pineapple Salsa
From Better Homes & Garden magazine

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

  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.
  3. 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.
  4. Arrange salad greens on plates. Top with steak and pineapple salsa.

Serves 4.