Brazilian Grilled Steak Salad

Photo: Annabelle Breakey; Styling: Karen Shinto

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.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 546
  • Calories from fat: 46%
  • Protein: 51g
  • Fat: 28g
  • Saturated fat: 6.8g
  • Carbohydrate: 23g
  • Fiber: 3.6g
  • Sodium: 936mg
  • Cholesterol: 135mg

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.
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