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Grilled Steak, Pineapple and Avocado Salad

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“A simple three ingredient meal (plus the staples like oil, salt, and pepper). A delicious pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy sliced avocado.”

Ingredients Nutrition


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

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