Summer's Best Grilled Steak & Asparagus Salad with Zesty Pineapple Vinaigrette
This Grilled Steak and Asparagus Salad with Pineapple Vinaigrette recipe captures the feeling of long summer evenings, the smell of grilling, and the taste of sunshine. It's surprisingly quick, unbelievably delicious, and guaranteed to be a crowd-pleaser.
Equipment
- Grill
- Small bowl
- Large bowl
Ingredients
For the Salad:
- 1 pound flank or skirt steak These cuts are flavorful and affordable!
- 1 bunch asparagus trimmed
- 1 tablespoon olive oil Your favorite extra virgin will do!
- Salt and pepper to taste
- 5 oz mixed salad greens Baby spinach or spring mix work wonderfully.
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup crumbled feta or goat cheese optional
For the Pineapple Vinaigrette:
- 1/2 cup pineapple juice Freshly squeezed is ideal, but canned works too!
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard This adds a little bite!
- 1 tablespoon honey or maple syrup Maple syrup gives a lovely depth of flavor.
- 1 tablespoon apple cider vinegar Balances the sweetness beautifully.
- Salt and black pepper to taste
Instructions
- Whisk together the pineapple juice, olive oil, Dijon mustard, honey (or maple syrup), apple cider vinegar, salt, and pepper in a small bowl to make the vinaigrette. Set it aside.
- Preheat your grill to medium-high heat. While it heats up, give your steak and asparagus a light rub with olive oil and season generously with salt and pepper.
- Grill the steak for 4–5 minutes per side, adjusting the time depending on how you like your steak done. For medium-rare, aim for around 4 minutes per side. Grill the asparagus for 4–6 minutes, turning occasionally, until tender-crisp.
- Once the steak is cooked, remove it from the grill and let it rest for 5–10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
- While the steak rests, arrange your salad greens in a large bowl. Top with the thinly sliced steak (sliced against the grain!), grilled asparagus, avocado, cherry tomatoes, and red onion. Add feta or goat cheese if you're using it.
- Finally, right before serving, drizzle the amazing pineapple vinaigrette over the salad and toss gently.
Notes
Feel free to get creative! You could add grilled chicken or shrimp instead of steak, or swap the asparagus for other grilled veggies like bell peppers or zucchini. Some toasted pecans or walnuts would also add a nice crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, I find this salad is best enjoyed fresh!