Calypso Steak Salad

Ingredients

• 1.5 pounds beef strip steaks 
• 4 servings garnish: cilantro fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup bell pepper diced green
• 1 teaspoon jamaican jerk seasoning 
• 3 tablespoons juice of lime fresh divided
• 1.5 teaspoons lime rind divided grated
• 8 oz dole pineapple tidbits drained canned
• 0.3 cup onion diced red
• 1 head romaine lettuce 
• 0.5 cup peach-mango salsa 
• 0.5 teaspoon salt 

Equipment

• grill

Directions

1. Place strip steaks in a shallow dish, and add 1 tsp. grated lime rind and 1 1/2 Tbsp. lime juice, turning to coat.
2. Stir together pineapple, next 5 ingredients, remaining 1/2 tsp. grated lime rind, and remaining 1 1/2 Tbsp. lime juice until blended.
3. Remove steaks from lime juice mixture, discarding juice.
4. Sprinkle steaks evenly with 1 tsp. Jamaican jerk seasoning.
5. Grill steaks, covered with grill lid, over medium-high heat (350 to 40
6. to 5 minutes on each side or to desired degree of doneness.
7. Let steaks stand 10 minutes, and cut into thin strips.
8. Arrange lettuce leaves on a serving platter, and top with sliced steak and salsa mixture.
9. Garnish, if desired.
10. *1/2 cup salsa may be substituted.
11. Note: For testing purposes only, we used Desert Pepper Trading Company Peach Mango Salsa.