GRILLED STEAK AND ASPARAGUS SALAD WITH PINEAPPLE VINAIGRETTE
Ingredients
- 4 6-oz top sirloin steaks
- 1/2 cup fresh pineapple juice
- 1/2 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup light brown sugar
- 2 tbsp fresh ginger grated
- 2 tbsp soy sauce
- 2 tbsp Dijon mustard
- 1 tsp coriander
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 cup fresh pineapple cubed
- 1 bunch fresh asparagus tough ends removed
- 1 thick slice red onion
- 8 cups butter lettuce
Instructions
- Preheat your grill on high heat. Scrape the grates clean and turn all burners to low.
- Whisk together the vinaigrette ingredients (fresh pineapple juice through fresh ground black pepper. Pour about half of the vinaigrette over the steaks to marinate. Pour a couple of tablespoons of the vinaigrette over the asparagus spears and onion slice. Allow the steak to marinate for 20 - 30 minutes.
- Grill the steaks until the internal temperature reads 155 degrees F. Remove the steaks to a cutting board and rest for at least 5 minutes.
- Grill the asparagus spears until crisp tender (just about 5 minutes) and grill the onion slice on both sides until browned and starting to soften.
- Cut the grilled onion into bite-sized pieces and slice the steak.
- Place a pile of butter lettuce on each plate and top evenly with the grilled steak, pineapple, grilled asparagus and onion. Top evenly with the reserved pineapple vinaigrette dressing.
