Grilled Steak Salad with Pineapple Vinaigrette
My steak salad recipe is different than the rest. Homemade pineapple vinaigrette is used as both steak marinade and salad dressing.
Servings 4
Calories 383kcal
Ingredients
- 4 6-oz top sirloin steaks
- 1/2 cup fresh pineapple juice
- 1/2 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup light brown sugar
- 2 tbsp fresh ginger grated
- 2 tbsp soy sauce
- 2 tbsp Dijon mustard
- 1 tsp coriander
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 cup fresh pineapple cubed
- 1 bunch fresh asparagus tough ends removed
- 1 thick slice red onion
- 8 cups butter lettuce
Instructions
- Preheat a grill on high heat. Scrape the grates clean and turn all burners to the low setting.
- Whisk together the vinaigrette ingredients (fresh pineapple juice through fresh ground black pepper). Pour half of the vinaigrette over the steaks to marinate. Pour a couple of tablespoons of the vinaigrette over the asparagus spears and onion slice. Allow the steak to marinate for 20 - 30 minutes.
- Grill the steaks until the internal temperature reads 155 degrees F. Remove the steaks to a cutting board and allow them to rest for at least 5 minutes.
- Grill the asparagus spears until crisp tender (just about 5 minutes) and grill the onion slice on both sides until browned and starting to soften.
- Cut the grilled onion into bite-sized pieces and slice the steak.
- Place a pile of butter lettuce on each plate and top evenly with the grilled steak, fresh cubed pineapple, grilled asparagus and onion. Top each salad evenly with the reserved pineapple vinaigrette dressing.
Nutrition
Calories: 383kcal | Carbohydrates: 31g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 1mg | Sodium: 892mg | Potassium: 627mg | Fiber: 5g | Sugar: 24g | Vitamin A: 4195IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 5mg