I went to the grocery store today so sweaty (I work outside at a camp), so tired (I work outside at a camp), and so not in the mood to do much when I got home. Did I mention that I work outside at a camp?
I could barely put one leg in front of the other let alone think about dinner. In my zombie-like trance (which is my fault since I am turning into an insomniac), I managed to muster up the energy to walk alllll the way to the back of the store to the recipe kiosk thingy. I clicked on “healthy on a budget” and “steak”, and here you go. Something I should have thought of before! I cannot begin to tell you how simple it was to throw together and cook. Just an FYI – I served the salad on the side rather than under the steak.
It’s funny because after the long walk to the back of the store, I realized that there was a recipe kiosk thingy right as I walked in. How did I miss that one?
Steak with Pineapple Salsa
Source: Giant Recipe Solutions
2 cups peeled, cored and chopped fresh pineapple
1 cup fresh orange slices, chopped OR 1 can mandarin orange sections, drained
1/2 cup red or green pepper, chopped
1/3 cup green picante sauce or green taco sauce (in the Ethnic or Goya section)
12 oz boneless sirloin steak
1/2 tsp. mexican seasoning or chili powder
1 Tbs. olive oil
6 cups torn mixed salad greens
For the salsa, in a medium bowl gently stir together pineapple, oranges, bell pepper, and picante sauce. Refrigerate until ready to serve.
Trim fat from steak and slice it thinly across the grain.
Sprinkle steak pieces with seasoning, toss evenly to coat.
In a large skillet, cook and stir half of the seasoned steak in hot oil over medium-high heat for 2-3 minutes or to desired “doneness”. Remove from skillet.
Repeat with the remaining steak.
Arrange salad greens on plate, top with steak and pineapple salsa.