Calypso Salad

By Tamipri

Ingredients

• 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

Preparation

Step 1

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.