3-Ingredient Grilled Steak, Pineapple & Avocado Salad

Source: http://www.epicurious.com/recipes/food/views/3-ingredient-grilled-steak-pineapple-and-avocado-salad

“A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.”

 4-6 servings, 35 minutes


  • 2 pounds New York strip steak (about 3 [1"-thick] steaks)
  • 1 ½ teaspoons kosher salt, divided, plus more
  • 1 teaspoon freshly ground black pepper, plus more
  • 1 pineapple, peeled, cut into ½" rounds, center core removed, divided
  • 3 tablespoons olive oil, plus more for grill
  • 2 avocados


  • Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
  • Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. 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.

Leave a comment

Your email address will not be published. Required fields are marked *