Why You’ll Love This Recipe

The Grilled Steak and Asparagus Salad with Pineapple Vinaigrette offers a unique balance of flavors and textures. The rich, savory steak pairs wonderfully with the fresh, crisp asparagus and the mild, buttery lettuce. The pineapple vinaigrette adds a burst of sweetness with a tangy kick from the vinegar, and the fresh ginger gives it an aromatic warmth that elevates the entire dish. Whether you’re grilling for a special occasion or craving a hearty salad with a tropical twist, this recipe has it all—delicious, nutritious, and perfectly satisfying.

Ingredients

For the Grilled Steak:

4 6-oz top sirloin steaks

For the Pineapple Vinaigrette:

1/2 cup fresh pineapple juice
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
1/4 cup light brown sugar
2 tbsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp Dijon mustard
1 tsp coriander
1/2 tsp salt
1/2 tsp fresh ground black pepper

For the Salad:

1 cup fresh pineapple, cubed
1 bunch fresh asparagus, tough ends removed
1 thick slice red onion
8 cups butter lettuce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Vinaigrette: In a medium saucepan, combine the pineapple juice, white wine vinegar, olive oil, light brown sugar, grated ginger, soy sauce, Dijon mustard, coriander, salt, and black pepper. Bring the mixture to a simmer over medium heat, whisking occasionally until the sugar dissolves and the dressing thickens slightly, about 4-5 minutes. Remove from heat and let it cool. Once cooled, add the fresh pineapple cubes and stir to combine.
Grill the Steak: Preheat your grill or grill pan to medium-high heat. Season the top sirloin steaks with salt and pepper. Grill the steaks for 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness. Remove from the grill and let the steaks rest for 5 minutes before slicing them thinly against the grain.
Grill the Asparagus and Onion: While the steaks are resting, place the asparagus and red onion slice on the grill. Grill the asparagus for 2-3 minutes per side until slightly charred and tender. Grill the onion slice for 1-2 minutes on each side until it has grill marks. Remove from the grill and slice the onion into rings.
Assemble the Salad: On a large platter, arrange the butter lettuce as the base. Top with the grilled asparagus, red onion rings, sliced steak, and fresh pineapple cubes.
Dress the Salad: Drizzle the cooled pineapple vinaigrette over the salad just before serving, and toss gently to combine.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 30 minutes

Variations

Add Avocado: For extra creaminess, add sliced avocado to the salad.
Swap the Steak: If you prefer a different protein, grilled chicken or shrimp would work wonderfully in this salad.
Use Different Greens: If you don’t have butter lettuce, you can substitute with mixed greens, arugula, or spinach for a different flavor profile.
Make it Spicy: Add a sliced jalapeño to the salad or mix a bit of sriracha into the vinaigrette for a spicy kick.

Storage/Reheating

Storage: Store leftover grilled steak and vinaigrette in separate airtight containers in the refrigerator. The steak will keep for up to 3 days, while the vinaigrette can last for up to a week.
Reheating: If you have leftovers, gently reheat the steak in the microwave or on a stovetop pan. The vinaigrette can be served chilled or at room temperature—just shake or stir before using.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can use any tender cut of beef, such as ribeye, flank, or filet mignon. Just adjust the cooking time based on the thickness and your desired doneness.

How can I make this recipe dairy-free?

This recipe is naturally dairy-free! The vinaigrette and steak do not contain any dairy, making it a great option for those with dietary restrictions.

How can I make the pineapple vinaigrette spicier?

For an extra kick, you can add a finely minced jalapeño or a pinch of red pepper flakes to the vinaigrette while it’s simmering.

What if I don’t have a grill?

No problem! You can cook the steaks and vegetables on a stovetop grill pan or broil them in the oven. Just make sure to adjust the cooking times accordingly.

Can I prepare the vinaigrette ahead of time?

Yes, the vinaigrette can be made up to 2 days in advance. Just store it in an airtight container in the refrigerator and stir before using.

Can I use canned pineapple instead of fresh?

Fresh pineapple gives the best flavor and texture for this recipe, but if fresh pineapple is unavailable, canned pineapple can be used. Just be sure to drain it well before adding it to the salad.

How do I know when my steak is cooked to medium-rare?

For medium-rare, the steak should be cooked to an internal temperature of 130°F (54°C). You can also use the finger test to check doneness if you don’t have a meat thermometer.

Can I make this salad vegetarian?

Yes, you can substitute the steak with grilled tofu or tempeh for a vegetarian option. Just make sure to season the tofu or tempeh well to enhance its flavor.

Can I serve this salad as a main dish for a crowd?

Absolutely! This salad is hearty enough to be served as a main dish, especially with the steak. You can increase the number of steaks and veggies to feed more people.

How do I prevent the steak from becoming tough on the grill?

To prevent tough steak, let it rest after grilling to retain its juices. Also, consider marinating it before grilling for extra tenderness and flavor.

Conclusion

The Grilled Steak and Asparagus Salad with Pineapple Vinaigrette is a refreshing, vibrant dish that perfectly balances savory, sweet, and tangy flavors. The tender steak, grilled asparagus, and pineapple vinaigrette make for a satisfying and colorful meal that’s ideal for any occasion. Whether you’re looking to impress guests at a summer dinner party or simply enjoy a delicious, healthy meal, this salad has it all. With its bold flavors and beautiful presentation, it’s sure to be a crowd-pleaser!