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.

Recipe by Southern Living August 2007

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Credit: Jennifer Davick

Recipe Summary test

prep:
20 mins
grill:
10 mins
stand:
10 mins
total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place strip steaks in a shallow dish, and add 1 tsp. grated lime rind and 1 1/2 Tbsp. lime juice, turning to coat.

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

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

  • 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.

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

  • *1/2 cup salsa may be substituted.

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

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