Brazilian grilled steak salad
- Number of Servings: 4
Ingredients
1. Heat grill to medium (350° to 450°). In a medium bowl, whisk together honey, 2 tbsp. soy sauce, the garlic, and ginger. Add steak and toss to coat. Grill pineapple and peppers with lid down until beginning to char, turning once, 3 to 6 minutes total. Transfer to a plate, core pineapple, and cut pineapple and peppers into chunks.
2. Whisk together lime juice, orange zest and juice, remaining 3 tbsp. soy sauce, the vinegar, chili garlic sauce, and oil in a small bowl; set dressing aside. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill steak with lid down until meat is sizzling and mostly browned, turning once, 2 to 4 minutes total, being careful slices don't fall through grate.
3. Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMNEFF.
1 tablespoon honey5 tablespoons reduced-sodium soy sauce, divided2 garlic cloves, finely chopped1 teaspoon finely shredded fresh ginger1 1/2 pounds flank steak, thinly sliced across the grain on a diagonal1/2 pineapple, peeled, cut into 1/2-in. rounds $2 red bell peppers, stemmed, seeded, and quartered $Juice of 1 limeZest and juice of 1 orange2 teaspoons seasoned rice vinegar1 tablespoon Asian chili garlic sauce1/4 cup canola oil8 ounces baby spinach (2 1/2 qts. lightly packed)
1. Heat grill to medium (350° to 450°). In a medium bowl, whisk together honey, 2 tbsp. soy sauce, the garlic, and ginger. Add steak and toss to coat. Grill pineapple and peppers with lid down until beginning to char, turning once, 3 to 6 minutes total. Transfer to a plate, core pineapple, and cut pineapple and peppers into chunks.
2. Whisk together lime juice, orange zest and juice, remaining 3 tbsp. soy sauce, the vinegar, chili garlic sauce, and oil in a small bowl; set dressing aside. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill steak with lid down until meat is sizzling and mostly browned, turning once, 2 to 4 minutes total, being careful slices don't fall through grate.
3. Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMNEFF.
Nutritional Info Amount Per Serving
- Calories: 542.1
- Total Fat: 30.7 g
- Cholesterol: 101.6 mg
- Sodium: 104.5 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.1 g
- Protein: 49.5 g
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