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Flank Steak with Pineapple Salsa




Source of Recipe


BHG.com


List of Ingredients




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


Recipe



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.