Grilled Steak Asparagus Pineapple (Print-Friendly Version)
Charred steak, fresh asparagus, and juicy pineapple vinaigrette make for a satisfying and bright main course salad.
# What You Need:
→ Steak and Salad
01 -
4 top sirloin steaks, 170 g each
02 -
1 bunch fresh asparagus, tough ends removed
03 -
1 thick slice red onion
04 -
8 cups butter lettuce
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1 cup fresh pineapple, cubed
→ Pineapple Vinaigrette Marinade
06 -
120 ml fresh pineapple juice
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120 ml white wine vinegar
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120 ml extra virgin olive oil
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60 g light brown sugar
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2 tablespoons fresh ginger, grated
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2 tablespoons soy sauce
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2 tablespoons Dijon mustard
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1 teaspoon ground coriander
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0.5 teaspoon salt
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0.5 teaspoon freshly ground black pepper
# How to Make It:
01 -
Preheat the grill on high heat. Clean the grates thoroughly, then reduce all burners to low.
02 -
In a bowl, whisk together fresh pineapple juice, white wine vinegar, extra virgin olive oil, light brown sugar, grated ginger, soy sauce, Dijon mustard, ground coriander, salt, and black pepper until well combined.
03 -
Pour half of the vinaigrette over the sirloin steaks to marinate. Drizzle several tablespoons of the vinaigrette over the asparagus spears and red onion slice. Allow steaks to marinate for 20 to 30 minutes.
04 -
Grill the marinated steaks until the internal temperature reaches 68°C. Transfer steaks to a cutting board and let rest for at least 5 minutes.
05 -
Grill the asparagus spears until crisp-tender, about 5 minutes. Grill the red onion slice on both sides until browned and slightly softened.
06 -
Cut the grilled onion into bite-sized pieces and slice the rested steak. Arrange butter lettuce on plates and top with grilled steak, pineapple cubes, grilled asparagus, and onion. Drizzle with the reserved pineapple vinaigrette.
# Important Notes:
01 -
Allowing the steak to rest before slicing helps retain its natural juices for optimal tenderness.