Grilled Steak Salad With Pineapple Ginger Dressing

Grilled Steak Salad with Pineapple Ginger Dressing is a flavorful and satisfying dish that combines the richness of grilled steak with the refreshing flavors of a tropical-inspired dressing. The juicy and tender steak, cooked to perfection on the grill, is complemented by the tangy sweetness of the pineapple ginger dressing.

To make the dressing, a combination of pineapple juice, soy sauce, peanut oil, sesame oil, lime juice, honey, ginger, garlic, and crushed red pepper flakes is whisked together. The addition of diced fresh pineapple and chopped cilantro adds a burst of freshness and texture to the dressing, creating a delightful balance of flavors.

For the steak, a flank steak is seasoned with salt and pepper before being grilled. The high heat of the grill gives the steak a nice char and imparts a smoky flavor. Once cooked to the desired doneness, the steak is allowed to rest, which helps retain its juiciness. Thinly sliced against the grain, the steak is then arranged over a bed of torn butter lettuce, thinly sliced cucumbers, and radishes.

The salad is dressed with the pineapple ginger dressing, coating the ingredients with its vibrant and zesty flavors. Finally, a sprinkling of thinly sliced scallions adds a mild onion flavor and a pop of color to the dish.

Grilled Steak Salad with Pineapple Ginger Dressing is a perfect choice for a light and refreshing summer meal. The combination of grilled steak, crisp vegetables, and the tropical tang of the dressing creates a harmonious blend of flavors that will delight your taste buds.

SERVES: 4

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
• 1 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
• 11/2 Tbs. vegetable oil; more for the grill
• Kosher salt and freshly ground black pepper

FOR THE SALAD 

• 6 oz. torn butter lettuce leaves (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 scallions (both white and light green parts)

INSTRUCTIONS:

1. Heat a gas grill to medium high.
2. 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.
3. 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.
4. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 360 CALORIES | 33G PROTEIN | 8G CARB | 22G TOTAL FAT | 6G SAT FAT |
  9G MONO FAT | 5G POLY FAT | 60MG CHOL | 760MG SODIUM | 1G FIBER

NOTE:

• Look for peeled and cut fresh pineapple in the produce section of your supermarket; it’s a great time-saver.