Steak Tacos with Grilled Pineapple Salsa, and Sauteed Radishes with Spinach

The bounty of the Summer officially started today!  I picked spinach, radishes and lettuce in abundance.

I made a large traditional tossed salad along with the tacos and radish salad.  Dinner definitely felt like the beginning of summer.

Steak Tacos with Grilled Pineapple Salsa
printable recipe

1/2 lb. bottom round steak sliced against the grain in thin strips
whole wheat tortillas
Queso Fresco
Limes
Lettuce, chopped

Salsa:
4 Slices of Fresh Pineapple, grilled (see yesterday's recipe: Grilled Pineapple) and chopped
1/2 c. red onion, chopped
1 c. chopped tomato
1/2 lime, juiced
1/2 tsp. honey
1/4 tsp. chili powder
1/4 tsp. cumin
pinch of salt

In a large skillet heat a small amount of oil on high heat.  Season the beef strips with salt and pepper.  Quickly stir fry the strips until cooked through.

In a small bowl combine the pineapple, onion, tomato, lime juice, honey, and spices.

Heat a dry skillet on medium heat.  Heat the tortillas one at a time for 15 seconds, turning once.

Assemble the taco with steak, salsa, chopped lettuce and queso fresco cheese.

Sauteed Radishes with Spinach
printable recipe

1 bunch of radishes, trimmed and sliced
1/4 c. thinly sliced red onion
1/2 lemon, juiced
5 ounces of fresh spinach
salt and pepper

Saute the radishes and onion in a skillet with a drizzle of olive oil.

Add the lemon juice, spinach, salt and pepper to taste.

Cook until spinach is wilted.

Salad can be served immediately of chilled.