Beef & Veggie Salad

Yield: 5 servings
Preparation Time: 25 minutes
Cooking Time: 11 minutes


For Steak:

  • 1 pound flank steak
  • Salt and freshly ground black pepper, to taste
  • 1½ tablespoons olive oil

For Salad:

  • 6 cups butter lettuce, torn
  • 2 carrots, peeled and chopped
  • ½ cup fresh pineapple, chopped
  • ½ cup onion, sliced thinly

For Dressing:

  • 5 tablespoons fresh pineapple juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lime juice
  • ½ teaspoon raw honey
  • 1 small garlic clove, minced
  • ½ teaspoon fresh ginger, grated finely
  • 1 tablespoon fresh cilantro, chopped
  • Pinch of red pepper flakes, crushed
  • Salt and freshly ground black pepper, to taste


  1. Preheat the grill to medium-high heat. Grease the grill grate.
  2. Sprinkle the beef steak with salt and black pepper generously. Drizzle with oil.
  3. Cover and grill, the steak for 5-6 minutes.
  4. Reduce the heat to medium and flip the side. Cover and grill for 4-5 minutes more.
  5. Transfer the steak onto a cutting board. Keep aside for about 10 minutes before slicing.
  6. With a sharp knife, cut the beef steak diagonally across grain in desired size slices.
  7. In a large bowl, mix together all salad ingredients.
  8. In another bowl, add all dressing ingredients and beat till well combined.
  9. Pour half of dressing over salad and gently toss to coat well.
  10. In 5 serving plates, place salad evenly. Top with steak slices.
  11. Drizzle with remaining dressing and serve.

Nutritional Information per Serving:

Calories: 285
Fat: 14.8g
Saturated Fat: 4.1g
Sodium: 105mg
Carbohydrates: 11.6g
Dietary Fiber: 1.8g
Sugar: 6.5g
Protein: 26.2g