Grilled Steak Salad |
Cook Time: 40 min
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Comments: Magazine page 'Sunset, June 2011' in
corner |
Yield:4
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INGREDIENTS: |
| 1 tbsp |
honey |
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| 5 tbsp |
reduced-sodium soy sauce, divided |
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| 2 |
garlic cloves, finely chopped |
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| 1 tsp |
finely shredded fresh ginger |
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| 1 1/2 lb |
flank steak, thinly sliced across the grain on a diagonal |
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| 1/2 |
pineapple, peeled, stemmed, seeded, and quartered |
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juice of 1 lime |
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zest and juice of 1 orange |
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| DIRECTIONS: |
- Heat grill to medium (350`F to 450`F). In a medium bowl, whisk together honey, 2 tbsp soy sauce, the garlic, and ginger. Add steak and toss to coat.
- Grill pineapple and peppers with lid down until beginning to char, turning once, 3-6 minutes total. Transfer to a plate, core pineapple, and cut pineapple and peppers into chunks.
- Whisk together lime juice, orange zest and juice, remaining 3 tbsp soy sauce, the vinegar, chili garlic sauce, and oil in a small bowl; set dressing aside.
- Oil cooking grate, using tongs and a wad of oiled paper towels.
- Grill steak with lid down until meat is sizzling and mostly browned, turning once, 2-4 minutes total, being careful slices don't fall through grate.
- Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.
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