Calypso Steak Salad

Calypso Steak Salad (from Jacqui)

Prep: 20 min., Grill: 10 min., Stand: 10 min. To make the salsa mixture ahead, just cover and chill up to 8 hours. Let stand at room temperature about 20 minutes, while steaks marinate in lime juice mixture.

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 (350° to 400°) 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.

*1/2 cup salsa may be substituted.

Yield: Makes 4 servings