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Steak and Sweet Chili Pineapple Stacks

Steak and Sweet Chili Pineapple Stacks

by 2 people

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Makes: 4 servings

Prep: 15 mins

Cook: 6 mins

  • 2 teaspoons sugar
  • 1 teaspoon chili powder
  • 4 3/4-inch-thick pineapple rings (sliced from a cored pineapple)
  • 2 boneless strip steaks (about 10 oz each), halved crosswise and pounded 3/4 inch thick
  • 2 tablespoons EVOO
  • Salt and pepper
  • 1 1/2 teaspoons balsamic vinegar
  • 5 cups baby spinach
  • 2 ounces feta cheese, crumbled
  • 1/4 cup thinly sliced basil
  1. Preheat a grill or grill pan over medium-high heat. In a small bowl, combine the sugar and chili powder. Brush the pineapple and steaks with 1 tbsp. EVOO. Sprinkle the pineapple with the chili sugar and season the steaks. Grill the pineapple, 2 minutes per side, and steaks, about 3 minutes per side for medium-rare. Transfer to a plate and tent with foil.
  2. In a large bowl, whisk the vinegar with the remaining 1 tbsp. EVOO. Add the spinach and toss to coat. Add feta and season with salt and pepper.
  3. Serve the steak and pineapple garnished with basil, alongside the salad.