Brazilian Grilled Steak Salad

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)

Preparation

1. 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. 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. 3. Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.