Calypso Steak Salad

• 1 1/2 pounds beef strip steaks
• 1 1/2 teaspoons grated lime rind, divided
• 3 tablespoons fresh lime juice, divided
• 1 (8-oz.) can pineapple tidbits, drained
• 1/2 cup peach-mango salsa*
• 1/3 cup diced red onion
• 1/3 cup diced green bell pepper
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1 teaspoon Jamaican jerk seasoning
• 1 head romaine lettuce
• Garnish: chopped fresh cilantro

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. Sprinkle steaks evenly with 1 tsp. Jamaican jerk seasoning.
4. Grill steaks, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 4 to 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 salsa mixture. Garnish, if desired.
6. *1/2 cup salsa may be substituted.
7. Note: For testing purposes only, we used Desert Pepper Trading Company Peach Mango Salsa.

beef, lime rind, lime juice, pineapple tidbits, peachmango salsa, red onion, green bell pepper, fresh cilantro, salt, jerk seasoning, romaine lettuce, fresh cilantro

Taken from www.myrecipes.com/recipe/calypso-steak-salad (may not work)