3-Ingredient Grilled Steak, Pineapple, and Avocado Salad | view more Recipe

3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

  • '2 pounds 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
  • center core removed
  • divided'
  • '3 tablespoons olive oil
  • plus more for grill'
  • '2 avocados'

  1. Season steak with 1 tsp
  2. salt and 1 tsp
  3. pepper
  4. Let sit at room temperature at least 1 hour
  5. Meanwhile, purée 1 pineapple round, 1/2 tsp
  6. salt, and 2 Tbsp
  7. water in a blender until smooth
  8. Add 3 Tbsp
  9. oil and blend until smooth; set aside
  10. Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan
  11. 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)
  12. Transfer steak to a cutting board
  13. Let sit at least 15 minutes, then thinly slice
  14. Transfer pineapple to a platter and tent with foil to keep warm
  15. Cut avocados in half crosswise around pit, then carefully peel off skin with your hands
  16. Slice each half crosswise into 1/2" rings
  17. Arrange sliced steak and avocado on platter with pineapple
  18. Drizzle with pineapple dressing; season with salt and pepper