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Grilled Citrus Beef with Pineapple Desert Salsa
RecipeBeef Cuts
Grilled Citrus Beef with Pineapple Desert Salsa
Pineapple-marinated steak strips grilled and rolled in a flour tortilla with avocados and Pineapple Desert Salsa.
Yield: 24 servings
Pineapple Desert Salsa: 
1. Combine pineapple, red bell peppers, green onions, lime juice, vinegar, cilantro, jalapeno peppers, and salt in large bowl; toss thoroughly. Cover and refrigerate.
Canned pineapple tidbits in juice, drained2 1/4 pounds
Red bell peppers, diced 1/4-inch8 ounces
Green onions, chopped3 ounces
Lime juice1/4 cup
White wine vinegar1/4 cup
Cilantro, chopped1/4 cup
Jalapeno peppers, minced1 1/2 tablespoons
Salt1 teaspoon
2. In large shallow pan, mix all ingredients except beef; add beef. Cover and refrigerate 2 to 24 hours. Remove beef from marinade; discard marinade.

3. Grill steaks as needed 13 to minutes to desired doneness, turning once. Keep hot.
Pineapple juice1 1/2 cups
Lime juice1 cup
Vegetable oil1/3 cup
Garlic, minced2 ounces
Hot pepper sauce2 teaspoons
Salt1 teaspoon
Ground black pepper1 teaspoon
Round, Top (Inside) Round Steaks (IMPS/NAMP 1169)6 pounds
4. Slice steak across grain 1/8 inch thick. For each serving: Plate tortilla; place 3 ounces sliced beef and 2 ounces avocado across center. Top with #16 dipper (1/4 cup) pineapple salsa. Roll up tortilla to enclose filling.
Flour tortillas, 7-inch24
Avocado, sliced3 pounds

Nutrition information per serving: 447 calories; 18 g fat(4 g saturated fat; 9 g monounsaturated fat); 71 mg cholesterol; 529 mg sodium; 39 g carbohydrate; 5.9 g fiber; 33 g protein; 11.9 mg niacin; 0.6 mg vitamin B6; 1.5 mg vitamin B12; 4.5 mg iron; 43.3 mg selenium; 5.4 mg zinc; 118.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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