3-Ingredient Grilled Steak, Pineapple, and Avocado Salad
A luxurious grilled salad featuring juicy New York strip steak paired with sweet charred pineapple and creamy avocado, all drizzled with a tangy pineapple dressing. Perfect for a summer meal.
Ingredients
- •2 pounds New York strip steak
- •1½ teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •1 whole pineapple
- •3 tablespoons olive oil
- •2 whole avocados
Cooking Instructions
- 1.
Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
60 min
- 2.
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.
5 min
- 3.
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.
25 min
- 4.
Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
5 min
- 5.
Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.
5 min