The thin slices of Steak, with a fresh, fruity Salsa accompaniment create a range of flavours and textures that you donâ€™t see very often, but create a dish suitable for such a wide range of tastes and preferences.
Using Fresh Pineapple instead of Canned will help the flavours blend easier and better, but make sure you donâ€™t leave any of the skin or core in, or these pieces will become quite tough and hard.
2 cups of Peeled, Cored and Chopped Fresh Pineapple
300grams Mandarin Orange Sections, Drained
Â½ Cup Chopped Red or Green Sweet Peppers
1/3 Cup Picante Sauce
350grams Beef Flank or Boneless Sirloin Steak, cut Â½ Inch thick
Â½ tsp Chilli Powder
1tbsp Olive Oil
6 Cups Mixed Salad Greens
1.Â Â Â Â Â Â For the Salsa, mix the Pineapple, Mandarin Oranges, Sweet Peppers and Picante Sauce in a blender, before setting aside for at least an hour to allow flavours to mix
2.Â Â Â Â Â Â Trim the fat from the Steak, and slice across the grain in the Meat, and sprinkle the Steaks with Chilli Powder.
3.Â Â Â Â Â Â In a large pan, cook half of the steak over a medium-hot heat for around five minutes, before cooking the other half of the meat.
4.Â Â Â Â Â Â Arrange on the plate, with the Steak on top of the Salad Leaves and Salsa over the top of the Steak.
This meal goes very well as part of a larger spread â€“ very nice with a fresh made Potato Salad, Cous Cous or as part of a picnic meal.
Photo Courtesy of: Galant