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Grilled Steak Salad with Pineapple-Ginger Dressing

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Serves four.

  • by from Fine Cooking
    Issue 99

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.

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)

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.

Serving Suggestions

Serve with crisp Toasted Pitas with Black Sesame Seeds and Sumac.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): fat g 22; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 6; Protein (g): protein g 33; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 760; Cholesterol (mg): cholesterol mg 60; Fiber (g): fiber g 1;

Photo: Scott Phillips

Really enjoyed this salad. I added a dry rub to the steak before grilling, which gave it more intense flavor. I didn't have radishes, but added snap peas, a sprinkle of blue cheese and some toasted slivered almonds.

This was a good dinner salad for a hot night. We decided that the steak would be better served on bread as a sandwich with the salad on the side. The steak needs more spice as well and we used a grill seasoning mix. We also tenderized the flank steak with a Jaccard meat tenderizer and it came out great. The dressing for the salad was quite good and light. I would serve this on the side as well, letting everyone use it as they desired.

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