Pineapple Flank Steak Salad

Pineapple Flank Steak SaladI admit, I’m still struggling with this healthy eating. I don’t know why I’m being such a petulant brat about it. I’m starting to suspect that the majority of my headaches (which I chalked up to either sinus issues or migraines) are hypertension-related, and I would like to go more than 2 days without having one. I would also like to decrease the possibility of having a stroke before I hit 40. Still, it sucks that all the healthy stuff tastes healthy, and the junk food is what actually tastes good. I made a chicken salad that I had for lunch all last week that tasted perfectly fine (I used Greek yogurt to lighten it up and the salad was extra-crunchy, due to apples, grapes and almonds)…But like the poor Stuffed Peppers, I was resentful of feeling like I had to eat it.

Which is just ridiculous, and a sad comment on the fact that I’ve eaten way too much crap over the course of my life, if my palate is that effed up. But I also know, I’m not the only one who feels this way–I’m just being more vocal and snotty about it! Since the last time I made a salad with pineapple and meat I made was a hit with the bambino (as well as with me), I figured I’d try another recipe with steak instead of chicken. So I made Pineapple Flank Steak Salad.

Pineapple Flank Steak SaladThis one was not such a hit with the bambino–He even said he liked the dressing on the previous salad better. I think I have to agree with him, although this one wasn’t bad at all.

Pineapple Flank Steak SaladThe original recipe makes enough flank steak for two meals, which is nice, although I don’t know yet what I’m going to do with the rest of the meat!

Yield: 4

Pineapple Flank Steak Salad

Pineapple Flank Steak Salad
Prep Time 15 minutes
Total Time 15 minutes


  • 8 oz. broiled flank steak, thinly sliced
  • 4 C baby spinach leaves
  • 1 C diced pineapple (canned or fresh--If using canned, drain)
  • 1/2 red bell pepper, diced
  • 3/4 C pineapple juice
  • 2 Tbsp. sweet & sour sauce
  • 1/8 tsp. toasted sesame oil
  • 1/2 tsp. onion powder


Warm the flank steak, if desired. In a large bowl, toss together the spinach leaves, diced pineapple, and bell pepper.

In a small bowl, whisk together the pineapple juice, sweet & sour sauce, toasted sesame oil, and the onion powder. Drizzle over the salad (you may not use all of it), and toss to coat.

Serve the salad topped with the flank steak.

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I should point out that for the time being, I am using less salt than I normally would…If there’s meat involved, I will season it, but that’s been about it. And I’ve been looking at milligrams of sodium in the processed foods I’ve been buying. I’m trying to get to the recommended 1500 mg/day, but so far I’m hovering around the 2300 mg mark. Which is still less than what your average person tends to eat, but as I figure I’m probably sodium-sensitive (and because my doctor told me to), I should keep an eye on it. So assume that whatever ingredients I list are low-sodium or no-added-salt.