This eye-pleasing salsa will be the talk of a day when you make it. The best part about this mixture is that you can easily find the ingredients in the refrigerator. Simply, mix, cook, and serve. As for the leftovers - no problem. These beautiful Thai steaks with pineapple salsa taste even better when refrigerated overnight which is just perfect for your next food prep Sunday. Enjoy!
Slice striploin into four steaks. Cut each into three to produce mini steaks. Flatten sightly with a meat mallet. Heat barbecue or non stick frypan on high heat.
Cook steaks quickly, one minute each side. Remove from pan. Keep warm. Stir fish sauce, coriander, chilli and lemongrass into pan. Simmer over low heat for one minute.
Arrange steaks on a plater, spoon over sauce and top with combined salsa ingredients.