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Grilled Steak Salad with Pineapple-Ginger Dressing

By

Lovely main course salad good enough for company
Adapted from: Maryellen Driscoll

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Rate this recipe 4.7/5 (10 Votes)

Ingredients

  • FOR DRESSING
  • 5 Tbs pineapple juice
  • 1 Tbs soy sauce
  • 1 Tbs peanut oil
  • 1 Tbs sesame oil
  • 2 tsp fresh lime juice
  • 1/2 tsp honey
  • 1/2 tsp finely grated fresh ginger
  • 1 small garlic clove, minced
  • 1 pinch red pepper flakes (make it a large pinch if you like spice)
  • 1/4 Cup small-diced fresh pineapple
  • 1 Tbs finely hopped fresh cilantro
  • FOR STEAK
  • 1 Lb Flank Steak (don't worry it can be a bit larger)
  • Use my recipe for Marinated Flank Steak in Key Ingredient
  • FOR SALAD
  • 6 OZ torn butter lettuce leaves (about 6 lightly packed cups)
  • 1 medium cucumber, thinly sliced
  • 3 radishes, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1/4 cup thinly sliced scallions (both light and green parts

Details

Adapted from finecooking.com

Preparation

Step 1

Heat your grill to medium high

MAKE THE DRESSING

In a small bowl, whisk the pineapple juice, soy sauce, peanut oil,sesame oil, lime juice, honey, ginger, garlic and pepper flakes to blend. Stir in the cilantro and pineapple

GRILL THE STEAK

Grill steak, covered, until it has nice grill marks on one side, about 6 minutes. Flip and grill the second side for an additional 6 minutes for
Medium . Transfer to cutting board and let rest for 5-10 minutes

ASSEMBLE THE SALAD

1. In a large bowl, toss the lettuce, cucumber, and radishes with half of the dressing. Adjust seasoning with salt and pepper if needed.
On a large flat platter arrange the greens on the platter.

2. Thinly slice the steak across the grain and drape it over the greens.
Drizzle some of the remaining dressing over the beef, sprinkle with the scallions and bring to the center of your table so your guests can serve themselves.

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