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.