Grilled Steak Salad with Pineapple-Ginger Dressing
Look for peeled and cut fresh pineapple in the produce section of your supermarket; it's a great time-saver.
Ingredients
For the dressing:
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5 tablespoons pineapple juice
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1 tablespoons soy sauce
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1 tablespoon peanut oil
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1 tablespoon Asian sesame oil
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2 teaspoons fresh lime juice
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1/2 teaspoon honey
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1/2 teaspoon finely grated fresh ginger
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1 small clove garlic, minced
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large pinch crushed red pepper flakes
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1/4 cup small-diced fresh pineapple
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1 tablespoon finely chopped fresh cilantro
For the steak:
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1 pound flank steak
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1-1/2 tablespoons vegetable oil; more for the grill
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Kosher salt and freshly ground black pepper
For the salad:
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6 ounces torn butter lettuce (about 6 lightly packed cups)
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1 medium cucumber, seeded and thinly sliced
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3 radishes, thinly sliced
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Kosher salt and freshly ground black pepper
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1/4 cup thinly sliced scallion (both white and light-green parts)
Directions
1.
Heat a gas grill to medium high.
2.
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.
3.
Rub the steak with the oil and season with 1 teaspoon 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.
4.
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.
5.
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.
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