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.
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)
How to Make It
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.
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.
Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.