Description
Grilled Steak and Asparagus with Pineapple Vinaigrette is a delightful dish that combines the smoky richness of grilled steak with tender-crisp asparagus, all accented by a bright and tangy tropical pineapple vinaigrette. This recipe is quick to prepare, making it perfect for an impressive weeknight meal or a special occasion.
Ingredients
For the Steak and Asparagus
- 1.5 lbs sirloin or strip steak
- 1 bunch fresh asparagus, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Pineapple Vinaigrette
- 1 cup fresh pineapple chunks
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare Asparagus: Trim the woody ends off the asparagus and set them aside for grilling later.
- Season Steak: Pat the steak dry using paper towels. Season both sides evenly with salt, black pepper, and garlic powder to enhance the flavor.
- Toss Asparagus: Drizzle olive oil over the trimmed asparagus and season with salt and black pepper. Toss gently to coat all spears evenly.
- Preheat Grill: Heat your grill to medium-high heat to ensure a good sear on the steak and asparagus.
- Grill Steak: Place the steak on the grill and cook until it reaches your desired level of doneness, turning once for even cooking. This usually takes about 4-6 minutes per side depending on thickness.
- Grill Asparagus: Add the asparagus to the grill alongside the steak. Grill until tender-crisp and slightly charred, about 5-7 minutes, turning occasionally.
- Rest Steak: Remove steak from grill and let it rest for several minutes; this allows the juices to redistribute and keep the steak juicy.
- Make Vinaigrette: In a blender, combine fresh pineapple chunks, olive oil, lime juice, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Blend until smooth and emulsified.
- Slice Steak: Slice the rested steak thinly against the grain to maximize tenderness.
- Plate and Serve: Arrange the sliced steak and grilled asparagus on plates. Drizzle generously with the pineapple vinaigrette and serve immediately for the best flavor.
Notes
- Flank steak or flat iron steak can substitute sirloin or strip steak.
- Add grilled pineapple slices for extra tropical sweetness and texture.
- Asparagus can be swapped with zucchini, green beans, or bell peppers.
- Store leftovers in airtight containers; steak and asparagus separately from vinaigrette.
- Reheat steak gently in a skillet to maintain juiciness.
- Vinaigrette can be made a day in advance and refrigerated; bring to room temperature before serving.
- If grilling isn’t an option, use a grill pan or skillet for the steak and roast or sauté the asparagus.
- For a less sweet vinaigrette, reduce the honey quantity or less pineapple.
- Serve with sides like rice, roasted potatoes, quinoa, or a green salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
