Pineapple Ginger Salad with Grilled Steak Recipe

A Fresh Summer Salad

Salads are a staple in our house once summer is in full swing and it feels far too hot to cook.  To make them more substantial and filling for the endlessly hungry teen of the house, we add some meat and a side of bread.  This recipe has a slightly Asian style dressing, combined with fresh pineapple and slices of juicy barbecued steak. Make sure once you have removed your steak from the grill or fry pan to let it sit and rest so that all the juices stay intact—if you begin slicing immediately, all that goodness will run out onto your cutting board, leaving you with a dry steak.



5 tbsp pineapple juice
1 tbsp soy sauce
1 tbsp peanut oil
1 tbsp sesame oil
2 tsp fresh lime juice
1/2 tsp honey
1/2 tsp finely grated fresh ginger
1 clove of garlic, minced
Pinch of crushed red pepper flakes
1/4 cup fresh pineapple, diced
1 tbsp finely chopped fresh cilantro (optional)
1 lb flank steak
Salt and pepper


6 oz torn red leaf lettuce, about 6 lightly packed cups
1 medium sized cucumber, seeded and thinly sliced
3 radishes, thinly sliced
1/4 cup finely chopped green onions

  In a mason jar, measure the pineapple juice, soy sauce, peanut oil, sesame oil, lime juice, honey, ginger, garlic, and pepper flakes.  Place a lid on the jar and give it a good shake to combine it all.  Stir in the pineapple and cilantro.

  Grill up the steak, seasoning with salt and pepper.  You can also cook it on the stove top in a fry pan.  I like to get the pan good and hot, then plunk in my steaks and let them sear before turning them over to sear the other side, and put them in the oven for a short period of time to cook the inside.   If you cook these on the grill, you want to do them about 5 minutes per side for medium rare.  Make sure to give them time to rest so that all the juices can settle and don’t leak out as soon as you cut into it.

  For the salad, toss the lettuce, cucumber, radishes, and green onions together with some of the dressing to coat.  Divide the salad among 4 plates, then arrange slices of steak alongside the salad, and have the dressing on the table to drizzle over.   You can garnish the dish with more sliced green onions, if you wish.

Serves 4

Adapted from Fine Cooking

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom