Grilled Steak Salad Asparagus

This grilled steak salad with asparagus and pineapple vinaigrette is my go to when I want something hearty yet refreshing. The rich flavor of grilled sirloin paired with crisp tender asparagus and that tangy tropical vinaigrette makes it one of my most memorable Sunday lunch creations.

I first made this after a long walk on a sunny spring day and every bite felt like a reward for slowing down and savoring the season

Ingredients

• Beef sirloin steaks: choose top sirloin for tenderness and a balance of fat and flavor
• Fresh pineapple juice: use ripe pineapple for maximum sweetness and acidity
• White wine vinegar: brightens the marinade and balances the fruit
• Extra virgin olive oil: gives body and depth to the vinaigrette
• Light brown sugar: softens the tang and caramelizes nicely when grilling
• Grated fresh ginger: adds a zesty note that cuts through richness
• Soy sauce: delivers umami and helps tenderize the meat
• Dijon mustard: brings complexity and emulsifies the vinaigrette
• Ground coriander: subtle citrusy warmth that enhances grilled flavors
• Salt and black pepper: essential seasoning
• Diced fresh pineapple: for juicy texture contrast
• Asparagus: crisp earthy spears that pair well with grilled meat
• Red onion: thick slices char beautifully and mellow in flavor
• Butter lettuce: tender leaves that cradle the warm salad perfectly

Step-by-Step Instructions

Preheat the Grill:

Set your grill to high and allow it to heat thoroughly. Scrub the grates clean with a brush then reduce heat to medium low. This helps achieve solid grill marks without burning the marinade

Whisk the Vinaigrette:

In a large bowl combine pineapple juice vinegar olive oil brown sugar ginger soy sauce mustard coriander salt and pepper. Whisk until the mixture becomes smooth and glossy. This will serve as both the marinade and dressing

Marinate the Meat and Vegetables:

Place the sirloin steaks in a shallow dish or resealable bag and coat with half the vinaigrette. Add a few tablespoons of the same mixture to a bowl with the asparagus and onion slice ensuring they are lightly coated. Let everything sit refrigerated for twenty to thirty minutes to absorb flavor

Grill the Steak:

Place steaks on the grill and cook for four to five minutes per side or until the internal temperature hits one hundred fifty five degrees Fahrenheit. Transfer to a plate and rest for five minutes to retain juices

Grill the Vegetables:

Place the asparagus and onion slice directly on the grill. Turn the asparagus occasionally for even charring and remove after about five minutes. Grill onion until both sides are golden and soft. Once cool chop the onion into pieces

Assemble the Salad:

Arrange butter lettuce on serving plates. Add sliced steak grilled asparagus chopped onion and pineapple chunks. Drizzle with the remaining vinaigrette and serve immediately while warm and vibrant

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I love how the pineapple juice caramelizes slightly on the grill. My kids actually enjoy the grilled onion in this dish which is saying a lot

Storage Tips

Leftover grilled steak can be refrigerated in an airtight container for up to three days. For best results slice only what you plan to eat fresh

Vinaigrette stays fresh in the fridge for three days when stored in a sealed jar

Assembled salad is best served fresh to preserve lettuce texture

Ingredient Substitutions

If sirloin is unavailable flank steak or strip steak also grill well

Use baby spinach or arugula instead of butter lettuce for a peppery note

If fresh pineapple is out of season canned pineapple in natural juice works but be sure to drain it thoroughly

Serving Suggestions

This salad pairs beautifully with rustic bread or grilled flatbreads

Try a glass of chilled sauvignon blanc or dry riesling to highlight the sweet and acidic notes

Serve as a main dish for brunch lunch or a lighter dinner option during warmer months

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Cultural Historical Context

Grilled meat and tropical fruit salads have roots in many coastal cuisines from Hawaiian to Southeast Asian traditions. This recipe reflects a fusion style that bridges barbecue culture with bright vinaigrettes. It celebrates balance between heat sweetness and acidity

Frequently Asked Questions About Recipes

→ Can I use canned pineapple instead of fresh?

Yes, just ensure it's packed in natural juice, not syrup, and drain it well before using in the marinade and salad.

→ What other steak cuts can I use?

Sirloin is recommended for its tenderness, but flank or strip steak also work well when grilled properly.

→ Is this salad low in carbs?

It contains natural sugars from pineapple but is low in refined carbohydrates, making it suitable for low-carb diets.

→ Can I grill the components ahead of time?

Yes, grill the steak and vegetables in advance and serve chilled or at room temperature for convenience.

→ How long does the vinaigrette keep?

The vinaigrette stays fresh in the fridge for up to 3 days when stored in an airtight container.

→ What can I serve with this salad?

Pair it with rustic bread or a fruity white wine like Sauvignon Blanc to enhance the tropical flavors.