Steak Salad with Pineapple-Ginger Dressing

Sorry for the late post folks!  We are running a day behind here as usual.  We were initially going to have this salad Friday night; however, Jason volunteered to help a dear friend of ours with her car troubles.  We know what that is like, and it’s not a lot of fun.  She really needed someone so we wanted to be there for her.  We spent a few hours doing that, and by the time we were done I didn’t feel like cooking or blogging.  We ate a simple dinner — not worth blogging about and hit the sack.  I went ahead and made the salad this afternoon before work and it turned out wonderfully.

Hope ya’ll enjoy!


  • 5 tbsp. pineapple juice
  • 1 tbsp. tamari
  • 1 tbsp. sesame oil
  • 1 tbsp. olive oil
  • 1/2 lime, juiced
  • 1/2 tsp. honey
  • 1/2 tsp. fresh ginger, grated
  • 1 garlic clove, minced
  • 1/4 tsp. crushed red pepper
  • 1/4 c. of pineapple, finely diced
  • 1 tbsp. fresh cilantro, chopped
  • 6 oz. of greens, I used butter lettuce
  • 1/2 a cucumber, thinly sliced
  • 4 small radishes, thinly sliced
  • salt and pepper to taste
  • 1 lb. flank steak
  • 1-1/2 tbsp. olive oil (for rubbing steak)


  1. Whisk all dressing ingredients together (pineapple juice thru cilantro) in a small bowl.  Set aside.
  2. Rub your flank steak with olive oil, then season with salt and pepper to your liking.
  3. Grill or broil steak for about 7 minutes on the first side, then for about 5 on the second.  Tent with foil and let sit while you get your salad together.
  4. Combine greens and all cut vegetables in a large salad bowl.
  5. Plate your salad and top with strips of thinly sliced flank steak.  Spoon pineapple-ginger dressing on top.


steak salad with pineapple-ginger dressing


steak salad with pineapple-ginger dressing 2


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