Brazilian Steak Salad
Brazilian Steak Salad
INGREDIENTS
Honey 1 tablespoon
Soy sauce, divided 5 tablespoons
Garlic cloves, small dice 2 cloves
Fresh ginger, finely grated 1 teaspoon
Fresh pineapple, peeled, cored, cut into medium dice ½ pineapple
Red bell pepper, seeded and quartered 2 peppers
Lime, juiced 1 lime
Orange, juice and zested 1 orange
Seasoned rice wine vinegar 2 teaspoons
Garlic chili sauce 1 tablespoon
Vegetable oil ¼ cup
Baby spinach 8 oz.
LET'S GET COOKING!
Preheat grill to medium-high heat.
In a medium bowl, whisk together honey, 2 tablespoons soy sauce, garlic and ginger. Add the steak to the bowl and toss to coat. Set aside to marinate.
Place the pineapple and peppers on the grill and let cook with lid down until they begin to char, turning once, about 3 to 6 minutes total. Transfer to a plate and cut pineapple and peppers into chunks. Set aside.
In a small bowl, whisk together the lime juice, orange zest and juice, remaining 3 tablespoons soy sauce, vinegar, garlic chili sauce and oil. Set dressing aside.
Grill the steak with lid down until the meat is sizzling and mostly browned, turning once, 1 – 2 minutes total.
Place the steak on a cutting board and allow to rest. Once rested, slice into thin slices across the grain and set aside.
Toss together spinach, pineapple, bell pepper, steak and dressing in a large bowl until evenly coated.