Sprinkled with Mexican seasonings, sliced flank steak is quickly pan-grilled and served over mixed salad greens with a fresh pineapple salsa.

Flank Steak Salad with Pineapple Salsa

2 cups chopped, peeled and cored fresh pineapple

2 medium oranges, peeled, pith removed and diced or 1 (11-ounce) can mandarin orange sections, drained

1/2 cup chopped red and/or green bell pepper

1/3 cup mild green picante sauce

12 ounces beef flank or boneless sirloin steak, cut 1/2-inch thick

1/2 teaspoon Mexican seasoning or chili powder

Salt and freshly ground pepper

1 tablespoon olive oil

4 to 6 cups torn mixed greens

1. For pineapple salsa, in a medium bowl gently stir together pineapple, orange, bell pepper and picante sauce. Set aside.
2. Trim fat from meat. Thinly slice across the grain into bite-size strips. Sprinkle with Mexican seasoning or chili powder, salt and pepper.
3. In a large skillet cook and stir half of the seasoned meat in hot oil over medium-high heat for 2 to 3 minutes or to desired doneness. remove from skillet. Repeat with the remaining meat.
4. Arrange mixed greens on dinner plates. top with meat and pineapple salsa.

Makes 4 servings.