Ingredients

For the dressing:
5 Tbs. pineapple juice
1 Tbs. soy sauce
1 Tbs. peanut oil
1 Tbs. Asian sesame oil
2 tsp. fresh lime juice
1/2 tsp. honey
1/2 tsp. finely grated fresh ginger
1 small clove garlic, minced
Large pinch crushed red pepper flakes
1/4 cup small-diced fresh pineapple
1 Tbs. finely chopped fresh cilantro
For the steak:
1 lb. flank steak
1-1/2 Tbs. vegetable oil; more for the grill
Kosher salt and freshly ground black pepper
For the salad:
6 oz. torn butter lettuce (about 6 lightly packed cups)
1 medium cucumber, seeded and thinly sliced
3 radishes, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced scallion (both white and light-green parts)

Directions

1. Heat a gas grill to medium high.
2. Make the dressing: In a small bowl, whisk the pineapple juice, soy sauce, peanut oil, sesame oil, lime juice, honey, ginger, garlic, and pepper flakes to blend. Stir in the pineapple and cilantro.
3. Cook the steak: Rub the steak with the oil and season with 1 tsp. each salt and pepper.
4. Clean and oil the grill grates. Grill the steak, covered, until it has nice grill marks on one side, 5 to 6 minutes. Flip and reduce the heat to medium. Cook, covered, until done to your liking, an additional 4 to 5 minutes for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
5. Assemble the salad: In a large bowl, toss the lettuce, cucumber, and radishes with about half of the dressing. Season to taste with salt and pepper. Divide among 4 large plates. Thinly slice the steak across the grain and drape it over the greens. Drizzle some of the remaining dressing over the beef, sprinkle with the scallions, and serve.

Serves 4.

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