Grilled Steak, Pineapple and Avocado Salad
photo by Kana K.
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 2 lbs steak, New York strip, about 3 1-inch thick steaks
- 1 pineapple, peeled, cut into 1/2-inch rounds, center core removed, divided
- 2 avocados, peeled and sliced
- 1 1⁄2 teaspoons kosher salt, divided, plus more
- 1 teaspoon fresh ground black pepper, plus more
- 3 tablespoons olive oil, plus more for grill
directions
- Season steak with 1 teaspoons salt and 1 teaspoons pepper. Let sit at room temperature at least 1 hour.
- Meanwhile, purée 1 pineapple round, 1/2 teaspoons salt, and 2 tablespoons water in a blender until smooth. Add 3 tablespoons oil and blend until smooth; set aside.
- Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8–10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
- Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
- Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.
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RECIPE SUBMITTED BY
Kana K.
Cool, California
100% food experimenting amateur chef... I use this site to keep my online cook book and recipes I want to try.