Brazilian Grilled Steak Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Inspired by the grilled pineapple she'd had at Rodizio Grill, a Brazilian restaurant in Salt Lake City, TJ Marsh created this winning salad for one of our reader challenges. Pre-slicing steak is a great way to get long-marinated flavor in a short amount of time. Ingredients:
1 tablespoon honey |
5 tablespoons reduced-sodium soy sauce, divided |
2 garlic cloves, finely chopped |
1 teaspoon finely shredded fresh ginger |
1 1/2 pounds flank steak, thinly sliced across the grain on a diagonal |
1/2 pineapple, peeled, cut into 1/2-in. rounds |
2 red bell peppers, stemmed, seeded, and quartered |
juice of 1 lime |
zest and juice of 1 orange |
2 teaspoons seasoned rice vinegar |
1 tablespoon asian chili garlic sauce |
1/4 cup canola oil |
8 ounces baby spinach (2 1/2 qts. lightly packed) |
Directions:
1. Heat grill to medium (350° to 450°). 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 to 6 minutes total. Transfer to a plate, core pineapple, and cut pineapple and peppers into chunks.
2. 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 to 4 minutes total, being careful slices don't fall through grate.
3. Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.
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