Cooking with Rena Lee

Cook Time: 40 min

Yield:4

INGREDIENTS:

1 tbsp	honey
5 tbsp	reduced-sodium soy sauce, divided
2	garlic cloves, finely chopped
1 tsp	finely shredded fresh ginger
1 1/2 lb	flank steak, thinly sliced across the grain on a diagonal
1/2	pineapple, peeled, stemmed, seeded, and quartered
	juice of 1 lime
	zest and juice of 1 orange

DIRECTIONS:

Heat grill to medium (350`F to 450`F). In a medium bowl, whisk together honey, 2 tbsp soy sauce, the garlic, and ginger. Add steak and toss to coat.
Grill pineapple and peppers with lid down until beginning to char, turning once, 3-6 minutes total. Transfer to a plate, core pineapple, and cut pineapple and peppers into chunks.
Whisk together lime juice, orange zest and juice, remaining 3 tbsp soy sauce, the vinegar, chili garlic sauce, and oil in a small bowl; set dressing aside.
Oil cooking grate, using tongs and a wad of oiled paper towels.
Grill steak with lid down until meat is sizzling and mostly browned, turning once, 2-4 minutes total, being careful slices don't fall through grate.
Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.