Grilled steak salad

Indulge in the savory flavors of our Grilled Steak Salad, featuring tender slices of perfectly seasoned steak on a bed of fresh mixed greens and vibrant veggies. Satisfy your taste buds with each delicious bite!

Ingredients:

• 3/4 cup pineapple juice
• 1/2 cup packed light-brown sugar
• 1/2 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon dark sesame oil
• 4 cloves garlic, roughly chopped
• 2 scallions, roughly chopped
• 1 small onion, roughly chopped
• Kosher salt and freshly ground black pepper 
• 910g flank steak
• 4 peaches, halved and pitted
• Olive oil, for brushing
• 3 hearts of romaine, halved lengthwise
• 2 medium red onions, cut into 1/4-inch-thick rings
• 2 Persian cucumbers, sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/3 cup fresh basil leaves, thinly sliced
• 1 tablespoon toasted sesame seeds
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 2 tablespoons pineapple juice
• Kosher salt

Instructions:

1. For the steak and peaches: In a blender, combine pineapple juice, brown sugar, soy sauce, mirin, sesame oil, garlic, scallions, onion, and 1/4 teaspoon of pepper. Blend the ingredients until you get a smooth mixture. Place three-quarters of the marinade in a large resealable plastic bag with the flank steak. Put the remaining marinade in another resealable plastic bag with the peaches. Refrigerate both bags for at least 45 minutes or up to 4 hours.
2. Prepare the grill and heat it to high temperature.
3. For the salad: Grill the romaine lettuce cut-side down using the tongs from a Food Network 17-piece Grilling Tool Set until it gets a light char, which should take about 1 minute. Transfer the grilled lettuce to a large platter. Place a stainless-steel mesh Food Network Grilling Tray on the grill. Grill the onions, tossing occasionally, until they are tender and have charred spots, approximately 5 minutes.
4. Take out the steak from the marinade, remove any excess marinade, and place it on a baking sheet. Season both sides with salt and pepper. Remove the peaches from the marinade and transfer them to a plate. Grill the steak until it is nicely browned, around 5 minutes per side for a medium-rare cook. Once done, let the steak rest on a cutting board. Brush the peaches with olive oil and grill them cut-side down until grill marks appear, for about 1 minute.
5. For the dressing: In a small bowl, whisk lime juice, olive oil, pineapple juice, and 1/2 teaspoon of salt until well combined.
6. Slice the steak thinly against the grain and cut the peaches into thick wedges.
7. Arrange the cucumbers, tomatoes, onions, peaches, cilantro, and basil over the grilled romaine. Top with the sliced steak and sprinkle sesame seeds on top. Finish by drizzling the salad with the prepared dressing.

Summary:

• Calories: 3759 kcal
• Fat: 191 g
• Protein: 231 g
• Carbs: 294 g
• Potassium: 8957 mg
• Magnesium: 653 mg