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Grilled steak and asparagus salad with pineapple vinaigrette is my favorite summer dinner when I want something both hearty and refreshing. Juicy steak, smoky asparagus, sweet pineapple, and crisp lettuce come together for a salad that feels both special and simple enough for a weeknight.
I made this for a small family cookout one July evening and everyone was completely hooked on the pineapple dressing. Now it is the most requested dish for my backyard grilling nights.
Ingredients
- Top sirloin steaks: select steaks with deep red color and fine marbling for tenderness
- Fresh pineapple juice: adds a bright tanginess that balances the richness of steak
- White wine vinegar: provides acidity for the vinaigrette
- Extra virgin olive oil: offers fruity depth and a silky texture to dressing
- Light brown sugar: subtly sweetens and enhances caramelization when grilling
- Fresh ginger: grated finely for a zippy kick and fresh flavor
- Soy sauce: brings umami depth and rounds out the flavors
- Dijon mustard: gives creaminess and sharpness to the vinaigrette
- Coriander: adds floral and citrus notes to the dressing
- Salt: intensifies the flavors in every component
- Fresh ground black pepper: delivers a bit of warmth
- Fresh pineapple: cubed for juicy sweetness with every bite
- Fresh asparagus: firm and bright green stalks will have the best snap when grilled
- Red onion: choose a thick slice for sturdy grilling and mild flavor once cooked
- Butter lettuce: tender leaves offer the perfect crisp base for the salad
Step-by-Step Instructions
- Marinate the Steak and Veggies:
- Place the steaks in a shallow dish Pour half the prepared pineapple vinaigrette over them making sure every side is coated Drizzle the asparagus and onion slice with a couple spoonfuls of vinaigrette Massage gently Rub the flavors in Let everything marinate for at least twenty minutes while your grill preheats
- Grill the Steak:
- Set your grill to high heat Wait until it is very hot then clean the grates well Lower all burners to low to prevent flare ups Place steaks on the grill Grill each side until the inside temperature hits 155 degrees for medium doneness The outside should have nice dark grill marks Move the steaks to a clean board and let them rest for five minutes so the juices stay inside
- Grill the Asparagus and Onion:
- Put the marinated asparagus spears and onion slice on the grill Grill the asparagus for about five minutes shaking occasionally so each one gets a little char The spears should stay bright green and not too soft Grill the onion slice on each side until it becomes browned and starts to soften This gives it sweet and smoky flavor
- Prepare the Salad Ingredients:
- Cut the grilled onion into smaller bite sized pieces Slice the rested steak thinly across the grain Keep the juices on the board to pour over the lettuce later
- Assemble the Salad:
- Arrange a pile of butter lettuce on every plate Top with the sliced steak grilled asparagus chunks grilled onion and fresh pineapple cubes Drizzle everything with the remaining pineapple vinaigrette for a vibrant finish
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Whenever I make this salad I always sneak a few extra pieces of grilled pineapple because the way it soaks up all the savory steak juices is completely irresistible My daughter loves to help sprinkle the lettuce on each plate and it has become a summer tradition
Storage tips
Store the assembled salad components separately in the fridge to keep everything fresh Leftover steak can be kept in an airtight container for up to two days The vinaigrette stays good for up to four days in a covered jar Shake it up before dressing your salad again Only assemble salads when ready to serve to keep greens crisp
Ingredient substitutions
You can swap top sirloin for another steak such as flank or strip Steak substitutes well with grilled chicken tofu works for a vegetarian twist If you do not have pineapple juice orange juice will work in a pinch Use any crunchy greens like romaine if butter lettuce is not available
Serving suggestions
This salad is hearty enough for a main but also works as a side for summer cookouts Serve it with crusty sourdough bread and roasted potatoes for a full meal It makes a festive brunch when topped with a fried egg or served alongside fresh berries
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Cultural context
Grilled steak salads are American cookout classics but the addition of pineapple vinaigrette adds a tropical spin typical of California cuisine The sweet tangy dressing has hints of Asian flavors from ginger and soy sauce making it a fun fusion dish for all ages
Recipe Questions
- → How can I tell when the steak is cooked properly?
Use a meat thermometer to check for doneness; for medium steak, aim for an internal temperature of 155°F before resting.
- → Can I prepare the vinaigrette in advance?
Yes, the vinaigrette can be whisked together and stored in the refrigerator for up to 3 days before use.
- → What can I substitute for butter lettuce?
Romaine, baby spinach, or mixed greens work well as alternatives for a similar crisp texture.
- → Is it possible to grill the vegetables ahead of time?
Grilled asparagus and onions can be made several hours in advance and kept chilled until ready to serve.
- → Do I need to marinate the steak?
Marinating infuses flavor and tenderizes the meat, but even a short 20-minute soak adds a bright, tangy note from the vinaigrette.
- → How can I make this dish vegetarian?
Swap steak for grilled portobello mushrooms or firm tofu, marinated and grilled for a robust, satisfying option.