Grilled Steak Salad Asparagus (Printable Recipe)
Grilled steak meets tropical vinaigrette in this fresh, satisfying salad with vibrant textures.
# Ingredients You'll Need:
→ For the Steak and Marinade
01 -
4 beef sirloin steaks (170 g / 6 oz each)
02 -
1/2 cup fresh pineapple juice
03 -
1/2 cup white wine vinegar
04 -
1/2 cup extra virgin olive oil
05 -
1/4 cup light brown sugar
06 -
2 tablespoons grated fresh ginger
07 -
2 tablespoons soy sauce
08 -
2 tablespoons Dijon mustard
09 -
1 teaspoon ground coriander
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon freshly ground black pepper
→ For the Salad
12 -
1 cup diced fresh pineapple
13 -
1 bunch asparagus, tough ends removed
14 -
1 thick slice red onion
15 -
8 cups butter lettuce
# Steps to Follow:
01 -
Preheat the grill to high, clean the grates thoroughly, then lower to medium heat.
02 -
In a bowl, whisk together pineapple juice, vinegar, olive oil, brown sugar, ginger, soy sauce, mustard, coriander, salt, and pepper until well combined.
03 -
Place steaks in a dish or resealable bag and pour half the vinaigrette over them. Add a few tablespoons of vinaigrette to the asparagus and onion. Marinate for 20 to 30 minutes.
04 -
Grill steaks for 4 to 5 minutes per side or until internal temperature reaches 155°F (68°C). Remove and let rest for 5 minutes before slicing.
05 -
Grill asparagus for about 5 minutes until crisp-tender. Grill onion slice until browned and slightly softened on both sides. Chop the onion.
06 -
Arrange butter lettuce on plates. Top with sliced steak, pineapple chunks, asparagus, and grilled onion. Drizzle with remaining vinaigrette and serve immediately.
# Extra Tips:
01 -
The vinaigrette can be prepared up to 3 days in advance and stored in a sealed container in the refrigerator.
02 -
Steak and vegetables can be grilled ahead and served chilled or at room temperature.
03 -
For variation, substitute steak with chicken breast or marinated tofu.