Flank Steak with Pineapple Salsa

Cookbook Category: Beef, Salsa / Pickles / Relishes

This recipe is from an article about the famous on Big Texan Steak Ranch in Amarillo, Texas.

2 cups peeled cored and chopped fresh pineapple
11 ounce can mandarin orange sections, drained
1/2 cup chopped red or green sweet pepper
1/3 cup picante sauce
12 ounces beef flank or boneless sirloin steak cut 1/2 inch thick
1/2 teaspoon chili powder
1 tablespoon olive oil
6 cups torn mixed salad greens

For the pineapple salsa, in a medium bowl gently stir together the pineapple, mandarin oranges, sweet pepper and picante sauce then set aside.

Trim fat from steak, then thinly slice across the grain. Sprinkle steak slices with chili powder.

In a large skillet, cook and stir half of the seasoned steak in hot oil over medium-high heat for 5 minutes, then remove from skillet and repeat with the remaining steak.

Arrange salad greens on plates, then top with steak and salsa.