Flank Steak with Pineapple Salsa

12  ounces		flank steak
2  cups		Pineapple - Canned, Chunks with Water
11  ounces		Mandarin Oranges - Canned with Juice
1/2  cup		Red Bell Pepper - Fresh, Chopped
1/3  cup		Pace Organic Picante Sauce
1  tablespoon		Natural Oils Extra Virgin Olive Oil
1/2  teaspoon		McCormick Mexican Seasoning
6  cups		Mixed Greens Salad without Dressing

Tip: For nutritional information on all the ingredients in Flank Steak with Pineapple Salsa just click on each ingredient name. Then adjust the serving size for any Flank Steak with Pineapple Salsa ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

To make pineapple salsa:
Stir together pineapple, mandarin oranges, sweet pepper and picante sauce and set aside.

Trim fat from the steak. Thin slice the steak across the grain, sprinkle slices with Mexican seasoning coating evenly. In a large skillet cook and stir the seasoned steak in hot oil over medium-high heat for 2-3 minutes. Remove from the skillet.

Arrange salad greens on plates and top with steak and pineapple salsa.