This main course salad has it all: tender greens, crisp radishes, sweet pineapple, beefy steak, and a bright, fresh dressing that packs a bit of heat, too. Look for peeled and cut fresh pineapple in the produce section of your supermarket; it’s a great time-saver.
For the dressing
- 5 Tbs pineapple juice
- 1 Tbs soy sauce
- 1 Tbs peanut oil
- 1 Tbs Asian sesame oil
- 2 Tbs fresh lime juice
- 1/2 Tbs honey
- 1/2 Tbs finely grated fresh ginger
- 1 small clove garlic, minced Large pinch crushed red pepper flakes
- 1/4 cup small-diced fresh pineapple
- 1 Tbs finely chopped fresh cilantro
Heat a gas grill to medium high.
Make the dressing:
In a small bowl, whisk the pineapple juice, soy sauce, peanut oil, sesame oil, lime juice, honey, ginger, garlic, and pepper flakes to blend. Stir in the pineapple and cilantro.
Cook the steak:
Rub the steak with the oil and season with 1 tsp. each salt and pepper. Clean and oil the grill grates. Grill the steak, covered, until it has nice grill marks on one side, 5 to 6 minutes. Flip and reduce the heat to medium. Cook, covered, until done to your liking, an additional 4 to 5 minutes for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
Assemble the salad:
In a large bowl, toss the lettuce, cucumber, and radishes with about half of the dressing. Season to taste with salt and pepper. Divide among 4 large plates.
Thinly slice the steak across the grain and drape it over the greens. Drizzle some of the remaining dressing over the beef, sprinkle with the scallions, and serve.