Calypso Steak Salad

1. 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. 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. 3

   Remove steaks from lime juice mixture, discarding juice. Sprinkle steaks evenly with 1 tsp. Jamaican jerk seasoning.

4. 4

   Grill steaks, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 4 to 5 minutes on each side or to desired degree of doneness. Let steaks stand 10 minutes, and cut into thin strips.

5. 5

   Arrange lettuce leaves on a serving platter, and top with sliced steak and salsa mixture. Garnish, if desired.

6. 6

   *1/2 cup salsa may be substituted.

7. 7

   Note: For testing purposes only, we used Desert Pepper Trading Company Peach Mango Salsa.

* Per serving · 4 servings · Values may vary.