Beef · 30 min
Grilled Steak & Onion Salad with Spicy Jalapeño-Pineapple Salsa
- 30 min
- 2–6 servings
- 635 kcal / serving
A crisp lettuce base topped with sliced steak, grilled onions, and a bright jalapeño-pineapple salsa. It comes together fast on weeknights for a balanced, flavorful bowl.
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Ingredients
- 1 headbutter (Boston) lettuce
- ½ small bunchcilantro
- 2 clovesgarlic
- ½jalapeño pepper
- ½lime
- ½ smallpineapple
- ½ mediumred onion
- ¾ lbstriploin (New York strip) steak
- jalapeño peppers
- limes
- pineapples
- red onions
From the pantry: apple cider vinegar, black pepper, extra virgin olive oil, honey, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- 1 headbutter (Boston) lettuce
- ½ small bunchcilantro
- 2 clovesgarlic
- ½jalapeño pepper
- ½lime
- ½ smallpineapple
- ½ mediumred onion
- jalapeño peppers
- limes
- pineapples
- red onions
Meat & seafood
- ¾ lbstriploin (New York strip) steak
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| jalapeño pepper | ½ | 1 | 1 ½ |
| lime | ½ | 1 | |
| pineapple | ½ small | 1 small | |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| limes | 1 ½ | ||
| pineapples | 1 ½ small |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prep the produce: rinse and dry the lettuce, cilantro, garlic, jalapeño, lime, pineapple, and red onion.
- Prepare the pineapple and onions by cutting the pineapple into planks and slicing the onion into half-moons; place them in a medium bowl.
- Toss the pineapple and onion with a little oil to coat, then set aside.
- Preheat a grill pan, skillet, or outdoor grill over medium-high heat.
- Grill the pineapple and onions until charred and tender, turning once, then transfer to a plate.
- In a separate bowl, grate or finely mince the garlic and jalapeño (seeding the pepper first); add cilantro, lime juice, oil, vinegar, honey, and salt to make a dressing and whisk together.
- Chop the grilled pineapple and fold it into the dressing; set the salsa aside to meld flavors. Pat the steak dry, season with salt and pepper, and cook in the hot pan to desired doneness, then let rest. Slice the steak thinly against the grain, and tear or chop the lettuce.**To serve, lay lettuce on plates, top with steak, onions, and pineapple salsa.
Two tips
- Prep the salsa a little ahead so flavors meld while you cook the steak and onions.
- If you have leftovers, toss them with extra greens or spoon over more lettuce for a quick refreshed salad.
Nutrition per serving
- Calories
- 635 kcal
- Protein
- 39 g
- Carbs
- 26 g
- Fat
- 44 g
- Fiber
- 4 g
- Sodium
- 93 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.