Grilled Steak Salad

Ingredients

1 tbsp honey
5 tbsps reduced sodium soy sauce (divided)
2 garlic cloves (finely chopped)
1 tsp fresh ginger (finely shredded)
11/2 lbs flank steak (thinly sliced across the grain on a diagonal)
1/2 pineapple (peeled cut into 12 in rounds)
2 red bell peppers (stemmed seeded and quartered)
1 juice (lime)
1 orange (zest and juice)
2 tsps seasoned rice vinegar
1 tbsp chili garlic sauce (asian)
1/4 cup canola oil
8 ozs baby spinach (2 12 qts lightly packed)

Method

•  Heat grill to medium (350° to 450°). In a medium bowl, whisk together honey, 2 tbsp. soy sauce, the garlic, and ginger. Add steak and toss to coat. Grill pineapple and peppers with lid down until beginning to char, turning once, 3 to 6 minutes total. Transfer to a plate, core pineapple, and cut pineapple and peppers into chunks.
•  Whisk together lime juice, orange zest and juice, remaining 3 tbsp. soy sauce, the vinegar, chili garlic sauce, and oil in a small bowl; set dressing aside. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill steak with lid down until meat is sizzling and mostly browned, turning once, 2 to 4 minutes total, being careful slices don't fall through grate.
• Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.

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