 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
To make the salsa mixture ahead, just cover and chill up to 8 hours. Let stand at room temperature about 20 minutes, while steaks marinate in lime juice mixture. Ingredients:
1 1/2 pounds beef strip steaks |
1 1/2 teaspoons grated lime rind, divided |
3 tablespoons fresh lime juice, divided |
1 (8-oz.) can pineapple tidbits, drained |
1/2 cup peach-mango salsa |
1/3 cup diced red onion |
1/3 cup diced green bell pepper |
1/4 cup chopped fresh cilantro |
1/2 teaspoon salt |
1 teaspoon jamaican jerk seasoning |
1 head romaine lettuce |
garnish: chopped fresh cilantro |
Directions:
1. Place strip steaks in a shallow dish, and add 1 tsp. grated lime rind and 1 1/2 Tbsp. lime juice, turning to coat.
2. Stir together pineapple, next 5 ingredients, remaining 1/2 tsp. grated lime rind, and remaining 1 1/2 Tbsp. lime juice until blended.
3. Remove steaks from lime juice mixture, discarding juice. Sprinkle steaks evenly with 1 tsp. Jamaican jerk seasoning.
4. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or to desired degree of doneness. Let steaks stand 10 minutes, and cut into thin strips.
5. Arrange lettuce leaves on a serving platter, and top with sliced steak and salsa mixture. Garnish, if desired.
6. *1/2 cup salsa may be substituted.
7. Note: For testing purposes only, we used Desert Pepper Trading Company Peach Mango Salsa.
|
|