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.

How to Make It

Step 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.

Step 2

Stir together pineapple, next 5 ingredients, remaining 1/2 tsp. grated lime rind, and remaining 1 1/2 Tbsp. lime juice until blended.

Step 3

Remove steaks from lime juice mixture, discarding juice. Sprinkle steaks evenly with 1 tsp. Jamaican jerk seasoning.

Step 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.

Step 5

Arrange lettuce leaves on a serving platter, and top with sliced steak and salsa mixture. Garnish, if desired.

Step 6

*1/2 cup salsa may be substituted.

Step 7

Note: For testing purposes only, we used Desert Pepper Trading Company Peach Mango Salsa.

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