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Flank Steak Salad With Pineapple Salsa Recipe
|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|
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 mg
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
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.