Return to Beef
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Salsa: 2 cups chopped peeled and cored 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,
4 to 6 cups packaged torn mixed salad greens |
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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. |