Brazilian steak salad


Preparation: 20 mins
Cooking: 15 mins

Serves: 3

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  • 1 tbsp honey
  • 5 tbsp soy sauce
  • 2 garlic cloves, finely chopped
  • 1 tsp finely shredded fresh ginger
  • 500g rib eye steak
  • 1 pineapple, cored, peeled and sliced into inch thick slices
  • 2 yellow peppers, seeded and quartered
  • 2 red peppers, seeded and quartered
  • 1 red chilli finely sliced
  • Juice of 1 lime
  • Zest and juice of 1 orange
  • 2 tsp seasoned rice vinegar
  • 50ml rapeseed oil
  • 300g washed fresh baby spinach


1. Set up your grill to a high direct heat and then in a medium bowl, whisk together the honey, 2 tablespoons of soy sauce, the garlic and ginger coating the steak with marinade allowing to infuse for 20 minutes while the steak gets up to room temperature . Grill pineapple and peppers until they begin to char, turning once. Transfer to a plate and once cooled cut the pineapple and peppers into chunks.

2. For the dressing whisk together lime juice, orange zest and juice, remaining 3 tablespoons of soy sauce, the vinegar, finely chopped chili and the oil in a small bowl and put to one side.

3. Finally grill your steak direct to your liking with lid down remembering only to turn your steak once, for a medium rare steak you are looking around 4 minutes either side for a steak of that size. Once cooked remove the steak from the grill and allow to rest for 5 minutes before slicing thinly on an angle across the steak.

4. Toss together the spinach, pineapple, red pepper, steak, and dressing in a large bowl until evenly coated, season to taste and enjoy.

Here's what you'll need:

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