tablespoons sour cream
teaspoon black pepper
teaspoon garlic powder
ounces beef, top sirloin steak, lean, raw, ⅛" trim
cups spinach, fresh, chopped
cup mushrooms, sliced
teaspoons salad dressing, ranch, reduced fat
tablespoon balsamic vinegar
cottage cut french fries, frozen
GRILLED GINGER PINEAPPLE
pieces pineapple, slices, canned in water
teaspoon brown sugar, packed
teaspoon ginger, fresh, chopped
Top pineapple with equally divided sugar and ginger. Place under broiler and cook until sugar begins to carmelize.
•Mix salsa and sour cream; refrigerate until ready to serve. •Season steak with pepper and garlic powder. •Grill the steak 4 to 5 minutes each side, turning once, for medium-rare, or longer to desired doneness. •Transfer the steak to a cutting board and let rest for 5 minutes; slice on the diagonal into 1/2-inch thick slices. •Spoon the salsa mixture onto a plate and place the steak slices, slightly overlapping, on top.