Grilled Steak, Pineapple, and Avocado Salad

As summer winds down and the school year approaches, a backyard gathering is the perfect way to savor the season’s final long evenings. This Grilled Steak, Pineapple, and Avocado Salad delivers bold flavors with minimal effort, making it ideal for feeding friends and family without spending hours in the kitchen. The juicy steak pairs beautifully with caramelized pineapple and creamy avocado, creating a satisfying mix of sweet, smoky, and savory in every bite. Served fresh off the grill, it’s a dish that tastes like summer while easing you into the fall schedule.

This recipe’s beauty lies in its simplicity—each ingredient earns its place on the plate. A quick sear locks in the steak’s natural flavor, while the pineapple gains a subtle char that intensifies its sweetness. The avocado rounds out the trio with a cool, buttery texture that balances the heat from the grill. Whether plated as a main course or served family-style, it’s as crowd-pleasing as it is effortless.

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Serves 4-6

Grilled Steak, Pineapple, and Avocado Salad Ingredients

• 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 the grill
• 2 avocados

Grilled Steak, Pineapple, and Avocado Salad Directions

1. Season steak with 1 tsp. of salt and 1 tsp. of pepper. Let sit at room temperature for at least 1 hour.
2. Meanwhile, purée one pineapple round, 1/2 tsp. of salt, and 2 Tbsp. of water in a blender until smooth. Add 3 Tbsp. of oil and blend until smooth; set aside.
3. Prepare a grill for medium-high heat or heat a grill pan over medium-high heat; oil the grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of the steak registers 120°F, 8–10 minutes for medium-rare (pineapple may take longer to cook than the steak). Transfer the steak to a cutting board. Let sit for at least 15 minutes, then thinly slice. Transfer the pineapple to a platter and tent with foil to keep warm.
4. Cut avocados in half crosswise around the pit, then carefully peel off the skin with your hands. Slice each half crosswise into 1/2" rings.
5. Arrange sliced steak and avocado on a platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.

Taken from epicurious.com