Pineapple, Beef and Mandarin Salad
October 28, 2014
"From Australian BH&G Diabetic Living issue 12 2007. Resting time (5 minutes) not included."
- Serving Size: 1 (484.3 g)
- Calories 764
- Total Fat - 49 g
- Saturated Fat - 13.8 g
- Cholesterol - 164.6 mg
- Sodium - 2117.6 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 3.5 g
- Sugars - 10.5 g
- Protein - 58.2 g
- Calcium - 107.2 mg
- Iron - 4.7 mg
- Vitamin C - 45.6 mg
- Thiamin - 1 mg
Step by Step Method
To make the salsa, in a medium bowl combine the pineapple, mandarin segments, capsicum, lime juice and 1 teaspoon oil, set aside.
Sprinkle steak seasoning over the steak.
Heat the remaining oil in a medium, non-stick frying pan on medium-high.
Add the steak and cook for 2 minutes each side or until just cooked to your liking, this could also depend on the thickness of your steak.
Transfer to a plate and let rest for 5 minutes.
Divide the salad leaves among the serving plates.
Thinly slice the steak across the grain and divide between the the 2 plates with salad leaves and then top with the salsa and serve.
No special items needed.