Brazilian Steak Salad

Dad's

Ingredients

1 tsp	honey
5 TBLS	reduced sodium soy sauce, divided
2 cloves	garlic
1 tsp	finely shredded fresh ginger
1.5 lbs	flank steak thinly sliced across grain on a diagonal
1/2	Pinapple, peeled, cut into 1/2" rounds
2	red bell peppers, stemmed, seeded, quartered
lime	juice from one lime
orange	zest and juice of 1 orange
2 tsp	rice vinegar
1 TBLS	Asian chili garlic sauce
1/4 C	canola oil
8 oz	baby spinach (2.5 qts lightly packed)

Preparation

1. Heat grill to medium (350 degrees)
   
   
2. Prepare Steak Maranaid
• In a medium bowl whisk honey, 2 TBLS soy sauce, garlic & ginger.
• Add steak and toss to coat.
  
  
3. Grill pineapple and peppers
   • with lid until beginning to char, turning once.
   • 3 to 6 minutes total
   • ransfer to a plate.
   • Core pineapple and cut pineapple and peppers into chunks
     
     
4. Prepare Dressing
• In a small bowl
• Whisk lime juice, orange zest, orange juice
• Add & whisk remaining 3 TBLS soy sauce, vinegar, chili garlic sauce
• Add & whisk oil
• Set dressing aside.
  
  
5. Grill steak
   
• Oil cooking grate
• Grill steak with lid down until meat is sizzling and mostly browned
• 2 to 4 minutes total
  
• Be carefull slices don't fall through grate
  
  
6. Toss spinach, pineapple bell pepper steak and dressing in a large bowl until evenly coated