Grilled Steak Salad with Pineapple-Ginger Dressing

This main course salad has it all: tender greens, crisp radishes, sweet pineapple, beefy steak, and a bright, fresh dressing that packs a bit of heat, too. Look for peeled and cut fresh pineapple in the produce section of your supermarket; it’s a great time-saver.

Grilled Steak Salad with Pineapple-Ginger Dressing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ~For the dressing:

  • 5

    Tbs. pineapple juice

  • 1

    Tbs. soy sauce

  • 1

    Tbs. peanut oil

  • 1

    Tbs. Asian sesame oil

  • 2

    tsp. fresh lime juice

  • ½

    tsp. honey

  • ½

    tsp. finely grated fresh ginger

  • 1

    small clove garlic, minced

  • Large pinch crushed red pepper flakes

  • ¼

    cup small-diced fresh pineapple

  • 1

    Tbs. finely chopped fresh cilantro

  • ~For the steak:

  • 1

    lb. flank steak

  • 1-½

    Tbs. vegetable oil; more for the grill

  • Kosher salt and freshly ground black pepper

  • ~For the salad:

  • 6

    oz. torn butter lettuce (about 6 lightly packed cups)

  • 1

    medium cucumber, seeded and thinly sliced

  • 3

    radishes, thinly sliced

  • Kosher salt and freshly ground black pepper

  • ¼

    cup thinly sliced scallion (both white and light-green parts)

Directions

* Heat a gas 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 pineapple and cilantro. ~Cook the steak: * Rub the steak with the oil and season with 1 tsp. each salt and pepper. * Clean and oil the grill grates. * Grill the steak, covered, until it has nice grill marks on one side, 5 to 6 minutes. * Flip and reduce the heat to medium. * Cook, covered, until done to your liking, an additional 4 to 5 minutes for medium rare. * Transfer to a cutting board and let rest for 5 to 10 minutes. ~Assemble the salad: * In a large bowl, toss the lettuce, cucumber, and radishes with about half of the dressing. Season to taste with salt and pepper. Divide among 4 large plates. * 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 serve.


Nutrition

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