Pineapple, Beef and Mandarin Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From Australian BH&G Diabetic Living issue 12 2007. Resting time (5 minutes) not included. Ingredients:
250 g pineapple (fresh chopped - 2 cups) |
2 mandarin oranges (medium, peeled and segmented, or 220 gram container mandarin segments in natural juices, drained) |
1 red capsicum (small chopped) |
2 tablespoons lime juice (fresh) |
2 tablespoons olive oil |
1 teaspoon steak seasoning |
300 g beef sirloin steaks (trimmed of excess fat) |
80 g salad leaves (mixed) |
Directions:
1. To make the salsa, in a medium bowl combine the pineapple, mandarin segments, capsicum, lime juice and 1 teaspoon oil, set aside.
2. Sprinkle steak seasoning over the steak.
3. Heat the remaining oil in a medium, non-stick frying pan on medium-high.
4. Add the steak and cook for 2 minutes each side or until just cooked to your liking, this could also depend on the thickness of your steak.
5. Transfer to a plate and let rest for 5 minutes.
6. Divide the salad leaves among the serving plates.
7. Thinly slice the steak across the grain and divide between the the 2 plates with salad leaves and then top with the salsa and serve.
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