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Categories:Viewed: 19 - Published at: 7 years ago
Ingredients
- 1 cup Fresh Chopped Pineapple (Half It, Scoop The Fruit Out And Save Pineapple Hulls)
- 8 pieces Bacon, Cooked And Crumbled (Save Drippings)
- 1 pound Rib Eye Or Sirloin Steak
- 1/4 teaspoons Ground Ginger
- 1/2 teaspoons Garlic Salt
- 1/4 teaspoons Black Pepper
- 2 Tablespoons Olive Oil
- 1 Tablespoon Bacon Drippings
- 4 cups Salad Greens
- 1/2 whole Green Or Red Pepper, Cleaned And Chopped
- 1 Tablespoon Toasted Coconut
- 1/4 cups Slivered Almonds
- 1 bottle (14 Oz. Size) Kraft Asian Sesame Dressing Or Your Favorite Vinaigrette (Use As Much As You Want)
Method
- Slice a fresh pineapple in half and remove the flesh. Save the pineapple hulls for serving.
- Fry the bacon until crispy, then remove it from your pan to a paper towel lined plate to drain and then discard the grease (but reserve 1 Tablespoon of it for later). Set the bacon and the grease aside.
- Mix together the ginger, garlic salt, and pepper. Rub ribeyes with seasonings. Preheat an iron griddle over medium high heat. Add 1-2 Tablespoons of olive oil to the griddle, then add steaks. Cook steaks 2-3 minutes on each side, or until desired doneness is acheived. Remove meat from griddle, let them rest for a few minutes, and then cut steak into 1" pieces.
- Return steak to hot griddle along with the crumbled, cooked bacon and pineapple. Drizzle a Tablespoon of bacon drippings over meat and pineapple. Stir fry mixture for 1-2 minutes. Remove mixture from griddle.
- Add lettuce or spinach greens to the hulled pineapple halves. Spoon steak, bacon, and pineapple onto lettuce bed. Add bell pepper pieces. Garnish with toasted coconut and slivered almonds.
- Serve your favorite vinaigrette dressing or Kraft Asian Sesame dressing over the top.
