Prep Time 10 Min Cook Time 5 Min Ready in 15 Min
Ingredients
2 cups peeled, cored, and chopped fresh pineapple
1 11-ounce can mandarin orange sections, drained
1/2 cup chopped red and/or green sweet pepper
1/3 cup mild green picante sauce or green taco sauce
12 ounces beef flank steak or boneless beef sirloin steak, cut 1/2 to 3/4 inch thick
1/2 teaspoon purchased Mexican seasoning or Homemade Mexican Seasoning
1 tablespoon olive oil
4 to 6 cups torn mixed salad greens
Directions
For pineapple salsa, in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper, and green picante sauce or taco sauce.
Set aside.
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.
Set aside.
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.
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