Don’t put that grill away!  TCL Kitchen Star, Alice Seuffert, has a healthy grilling alternative to the brats and burgers you are use to eating!

Ingredients
Sweet Peanut Sauce
½ Cup Peanut Butter (I prefer Skippy Creamy Natural)
½ Cup Honey
2 TB Honey Mustard
2 TB Chili Garlic Sauce
1 TB Soy Sauce
¼ Cup Olive Oil
1 lb Flank Steak

Mango Salsa
2 Mangoes (diced)
¼ Cup Red Onion (diced)
1 tsp chopped Jalapeno
1 tsp Cumin
½ Cup Cilantro
1 Pineapple grilled (diced) or 1 medium can of diced pineapple 

Salad
4 Cups of Salad Greens
4 Crispy Tostadas
4 TB Feta Cheese

Directions
Mix peanut butter, honey, honey mustard, chili garlic sauce, soy sauce and olive oil.  Makes about 1 ½ cups-reserve ¾ cup and set aside.  In a large pan, use remaining sauce to cover the flank steak.  Brush sauce on both sides of steak. 

Cook steak according to your preferred temperature. Grill temps vary but a medium steak temperature will be ready after about 5-8 minutes each side on a covered, medium temp grill.

In a medium sized bowl, combine diced mango, red onion, jalapeno, cumin and cilantro (if using canned pineapple add it at this time).  Slice up pineapple into four slices.  When steak is cooking on the second side, place pineapple on direct heat and let sear on each side.  Remove pineapple from grill, dice and add to mango salsa mixture.

Remove steak from grill and slice into 4 portions.  For each serving, layer with a tostada, 1 cup of salad greens, 1 TB of sweet peanut sauce, ½ cup mango salsa, 4 strips of steak and 1 TB of feta crumbles.

Makes 4 servings with extra salsa and sweet peanut sauce.