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5 from 1 vote

Grilled Steak Salad with Pineapple and Avocado

Steak is grilled to perfection along with fresh pineapple, red bell peppers and red onions, paired together with creamy avocado and served over lettuce and a pineapple dressing to make for the best summer salad. Put this Grilled Steak Salad on your menu now, because everyone is going to love it!
Prep Time10 minutes
Cook Time15 minutes
Course: Salad
Diet: Gluten Free
Keyword: Grilled Steak Salad
Method: Grill
Author: Lexi's Clean Kitchen


  • 16 ounce New York strip steak
  • Salt and Pepper
  • 1/2 pineapple cored, and cut into half-moons
  • 1 red pepper cut into large pieces
  • 1 red onion cut into thick rings
  • 2 teaspoons avocado oil
  • 1 tablespoon dijon mustard
  • ¼ cup pineapple juice
  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon salt more to taste
  • ¼ teaspoon fresh black pepper more to taste
  • 1 cup cilantro leaves divided
  • 4 cups crisp lettuce
  • 2 avocados sliced


  • Preheat grill.
  • Liberally salt and pepper the steak, and let it sit at room temperature while the grill preheats.
  • Add pineapple, red pepper, red onion, avocado oil and a big pinch of salt and pepper to a bowl. Gently toss to coat, while keeping the red onion slices intact. 
  • Add the steak, and veggies to the grill in an even layer, in batches if necessary. Cook the veggies, turning just once, until softened, about 5-7 minutes per side. Cook the steak on one side for 4-5 minutes, until nicely seared then turn and cook for an additional 3-10 minutes, depending on your desired temperature. 
  • Pull the steak and the veggies from the grill, and let cool for 5 minutes.
  • Meanwhile, prepare the dressing. Add mustard, pineapple juice, olive oil, white wine vinegar, salt, and pepper to a jar.
  • Mince half of the cilantro, and add to the jar. Shake up the jar until the dressing is combined. Taste, and adjust seasoning.
  • Slice the steak, and dice up the veggies.
  • Assemble the salads: Divide lettuce, avocado, remaining cilantro, sliced steak, onions, pineapple, and bell pepper into four bowls. Drizzle 1-2 tablespoons of dressing over the top. Serve immediately.


This salad is all about the grill! However, if you don't have a grill, you can certainly cook up the veggies inside on a grill pan. The above tips apply to cooking on a grilling pan, too!
If you don't have NY strip steak, you can also use a ribeye or flank steak.


Serving: 1/4 recipe | Calories: 484kcal | Carbohydrates: 6g | Protein: 26g | Fat: 30g | Cholesterol: 6mg | Sodium: 365mg | Fiber: 1g | Sugar: 3g