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Calypso Steak Salad

Jennifer Davick
Prep time 20 mins
Grill time 10 mins
Stand time 10 mins
Yield Makes 4 servings
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

How to Make It

  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.