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Flank Steak with Pineapple Salsa

This recipe's origin is the Big Texan Steak Ranch in Amarillo, Texas. Our variation stays true to the colors and flavors of fresh ingredients.
  • 2 cups peeled cored and chopped fresh pineapple
  • 11-ounce can mandarin orange sections, drained
  • 3/4 cup chopped red or green sweet pepper, or a combination of both
  • 1/3 cup picante sauce
  • 1 pound beef flank or boneless sirloin steak about one-half inch thick
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 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 and sweet pepper. Drain excess juice. Stir in the picante sauce and set aside.

Trim any fat from steak, then thinly slice across the grain. Sprinkle steak slices evenly with chili powder, salt and pepper.

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. (If you are using a large skillet, you can do this in one batch.)

Arrange salad greens on plates, then top with steak and salsa.
Makes 3 to 4 servings.

Note: Flank steak is often used for fajitas, but this recipe makes excellent use of this fairly tough cut of meat. It isn't necessary to comb through all the flank steaks in the meat counter to find the one that weighs exactly one pound. If your steak weighs more (1.25 to 1.4 pounds), the only adjustment necessary is additional seasoning. Meat slicing tip: Put the steak in the freezer for about ten minutes before slicing, and it will be much easier to slice thinly.

The food in our recipe photo is photographed on a tangerine Fiesta lunch plate.

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