Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
40 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

kicooke's Review

October 20, 2011
Did not know if I would be a big fan of this recipe as I was wary of the whole "pineapple" thing. It was delicious! I sliced the steak before marinating and when it was time dumped it all on a foiled broiler pan and broiled it until there were good charred bits on about 50% of the meat. The wife and I raved about this. Only used two teaspoons of chili garlic sauce in the dressing. Excellent!

JuliaGulia529's Review

August 14, 2011
My husband was hesitant about a steak salad but he really loved this recipe, we both did. Nice flavor to the dressing, a fresh and tasty summer meal!