Grilled Steak Salad with Pineapple-Ginger Dressing

By TrayH

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.

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
• 1/2 tsp. honey
• 1/2 tsp. finely grated fresh ginger
• 1 small clove garlic, minced
• Large pinch crushed red pepper flakes
• 1/4 cup small-diced fresh pineapple
• 1 Tbs. finely chopped fresh cilantro
• ~For the steak:
• 1 lb. flank steak
• 1-1/2 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
• 1/4 cup thinly sliced scallion (both white and light-green parts)

Details

Adapted from finecooking.com

Preparation

Step 1

* 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.