Flank Steak Salad With Pineapple Salsa
|Chopped fresh pineapple||2 Cup (32 tbs), peeled, cored|
|Canned mandarin orange sections||11 Ounce, drained (1 Can)|
|Chopped sweet pepper||1⁄2 Cup (8 tbs) (Red And/Or Green)|
|Mild picante sauce/Green taco sauce||1⁄3 Cup (5.33 tbs) (Green)|
|Beef flank steak/Boneless beef sirloin steak||12 Ounce, cut 1/2 to 3/4 inch thick|
|Mexican seasoning||1⁄2 Teaspoon (Purchased Or Homemade)|
|Olive oil||1 Tablespoon|
|Mixed salad greens||6 Cup (96 tbs), torn|
For pineapple salsa, in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper, and green picante sauce or taco sauce.
Trim fat from meat.
Thinly slice meat across the grain into bite-size strips.
Sprinkle with Mexican seasoning or chili powder; toss to coat.
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 until meat is slightly pink in center.
Remove from skillet.
Repeat with the remaining meat.
Divide mixed greens among dinner plates.
Top with meat strips and pineapple salsa.
Serving size: Complete recipe
Calories 1166 Calories from Fat 399
% Daily Value*
Total Fat 45 g68.5%
Saturated Fat 13.9 g69.7%
Trans Fat 0 g
Cholesterol 139.5 mg46.5%
Sodium 841.5 mg35.1%
Total Carbohydrates 110 g36.6%
Dietary Fiber 11.6 g46.6%
Sugars 86.3 g
Protein 80 g160.3%
Vitamin A 137.2% Vitamin C 618.4%
Calcium 22.5% Iron 58.5%
*Based on a 2000 Calorie diet