1 tablespoon honey
5 tablespoons soy sauce, divided
2 cloves garlic, finely chopped
1 teaspoon fresh ginger, finely grated
1-1/2 pounds flank steak, thinly sliced across the grain on a diagonal
½ pineapple, peeled, cored and cut into ½ inch rounds
2 red bell peppers, stemmed, seeded and quartered (you could use jalapenos or poblanos rather than bell peppers if you prefer a little heat)
1 lime, juiced
1 orange, juiced and zested
2 teaspoons seasoned rice wine vinegar
1 tablespoon garlic chili sauce
¼ cup canola oil
8 ounces baby spinach (about 2-1/2 quarts lightly packed)

  1. Preheat a grill to medium-high heat.
  2. 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.
  3. Place the pineapple and peppers on the grill and let cook with lid down until they begin to char, turning once, about 3 to 4 minutes total. Transfer to a plate and cut pineapple and peppers into chunks. Set aside.
  4. In a small bowl, whisk together lime juice, orange zest and juice, remaining 3 tablespoons soy sauce, vinegar, garlic chili sauce and oil. Set dressing aside.
  5. Grill the steak with lid down until the meat is sizzling and mostly browned, turning once, 2 to 4 minutes total (If you are grilling outdoors on a charcoal grill, you might prefer to grill the steak first and then slice it to insure that be the slices don’t fall through the grate).
  6. Toss together spinach, pineapple, bell pepper, steak and dressing in a large bowl until evenly coated.

from Camila Alves,

Leave a Reply