Name: Grilled Steak & Onion Salad with Spicy Jalapeño-Pineapple Salsa
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 1 small bunch cilantro; 6 cloves garlic; 1 ½ jalapeño peppers; 1 ½ limes; 1 ½ small pineapples; 1 ½ medium red onions; 1.02 kg striploin (New York strip) steak; apple cider vinegar; black pepper; extra virgin olive oil; honey; salt

Grilled Steak & Onion Salad with Spicy Jalapeño-Pineapple SalsaGrilled Steak & Onion Salad with Spicy Jalapeño-Pineapple Salsa — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

1 small bunch cilantro

6 cloves garlic

1 ½ jalapeño peppers

1 ½ limes

1 ½ small pineapples

1 ½ medium red onions

1.02 kg striploin (New York strip) steak

apple cider vinegar

black pepper

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce.

Cut skin off pineapples; quarter, core, and slice into ½-inch thick planks. Transfer to a large bowl.

Peel, halve, and slice onions into half-moons; add to the bowl with the pineapple. Drizzle with oil and toss to coat.

Preheat a grill pan or regular skillet over medium-high heat.

Once the pan is hot, working in batches if necessary, add pineapple and onions. Grill, turning once, until charred and tender, about 4 minutes; remove to a large plate. (Reserve bowl for the next step.)

Meanwhile, peel and mince garlic; place in the reserved bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the garlic. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Juice limes into the bowl, then add oil, vinegar, honey, and salt; whisk to combine the dressing.

Transfer the grilled pineapple to a cutting board and roughly chop. Add to the bowl with the dressing, stir to combine the salsa, and set aside.

Return grill pan to medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on another plate; season with salt and pepper on both sides.

Once the pan is hot, coat with oil; working in batches if necessary, add steak to the pan and cook until desired doneness, 2-5 minutes per side. Transfer to the plate with the onions and let rest, about 5 minutes.

Meanwhile, chop or tear the lettuce into bite-sized pieces.

Thinly slice steak against the grain.

To serve, divide lettuce between plates or bowls; top with steak, onions, and pineapple salsa. Enjoy!

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