3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

Ingredients for 3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

• 900g New York strip steak (about 3 [1"-thick] steaks)

• 1 1/2 teaspoons kosher salt, divided, plus more

• 1 teaspoon freshly ground black pepper, plus more

• 1 pineapple, peeled, cut into 1/2" rounds, centre core removed, divided

• 45ml olive oil, plus more for grill

• 2 avocados

Season steak with 1 teaspoon salt and 1 teaspoon pepper. Let sit at room temperature at least 1 hour.

Meanwhile, purée 1 pineapple round, 1/2 teaspoons salt, and 2 tablespoons water in a blender until smooth. Add 45ml oil and blend until smooth; set aside.

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 centre of steak registers 49°C, 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.

Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.

Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.