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Calypso Salad
Nb persons: 4
Yield:
Preparation time: 20 minutes
Total time: 40 minutes
Source: Southern Living Great Food for Busy Cooks May 2009
| To make the salsa mixture ahead, just cover and chill up to eight hours. Let stand at room temperature before serving. | |
| 1 1/2 lbs. | beef strip steaks |
| 1 1/2 tsp. | lime zest, divided |
| 3 Tb. | fresh lime juice, divided |
| 1 (8 oz.) can | pineapple tidbits, drained |
| 1/2 c. | peach-mango salsa, (or salsa) |
| 1/3 c. | diced red onion |
| 1/3 c. | diced green bell pepper |
| 1/4 c. | chopped fresh cilantro |
| 1/2 tsp. | salt |
| 1 tsp. | Jamaican jerk seasoning |
| 1 head | romaine lettuce |
1. Preheat grill to 350-400 degrees (MH) heat. Place strip steaks in a shallow dish, and add 1 tsp. lime zest and 1 1/2 Tb. lime juice, turning to coat.
2. Stir together pineapple, next 5 ingredients, and remaining 1/2 tsp. lime zest, and 1 1/2 Tb. lime juice until well blended.
3. Remove steaks from lime juice mixture, discarding mixture. Sprinkle steaks with Jamaican jerk seasoning.
4. Grill steaks, covered with grill lid, over 350-400 degrees (MH) heat 4-5 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 pineapple mixture.
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