Grilled Steak Salad with Pineapple Salsa


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This dinner salad makes a really great and filling summer meal. It's also a fabulous way to use up leftover steak from a barbecue.

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  • 1 lb. boneless beef sirloin steak, 1 inch thick
  • 2 tsp. Mexican seasoning
  • 1 15 oz. can Mandarin oranges in light syrup, drained
  • 1 14 1/2 oz. can zesty diced tomatoes with mild green chilies or jalapeno peppers
  • 1 8 oz. can pineapple tidbits in juice, undrained
  • 1/2 C. chopped green or sweet red pepper
  • 6 C. torn mixed salad greens or 1 10 oz. pkg. assorted salad greens

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Trim fat from steak. Rub both sides with seasoning. Grill, uncovered, directly over medium heat for 12-15 minutes or until steak reaches desired doneness. Meanwhile, for salsa, combine oranges, tomatoes, pineapple and pepper. Thinly slice steak across the grain. Serve steak and salsa over salad greens.

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