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Meat
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
When you want to break out the grill pan for supper, this easy steak dinner is the recipe you want to try – the steak is delicious and the avocado salad with pineapple-cilantro dressing is so fresh! Be sure to check out all of Ally’s 5-ingredient Chol Hamoed dinner recipes and you’ll be set for the whole week.
2 large ribeye steaks or 4 boneless steaks
1 large pineapple, peeled and sliced
2 avocados, halved
1 red onion, sliced into wedges
1/4 cup cilantro, finely chopped, plus extra for serving
couple drizzles of oil
Preheat a grill pan or large skillet over medium heat and add a drizzle of oil.
Let steaks come to room temperature for 10 to 15 minutes and season well with kosher salt, black pepper, and any additional spices you like. Grill or sear to desired doneness, generally three to five minutes per side depending on the thickness of your steaks. Transfer to a plate when done and set aside to rest.
Add another small drizzle of oil to the pan and add pineapple, cook for two to three minutes just to get some grill marks, then flip and repeat. Set aside and repeat with avocado and red onion if desired.
In a small blender or food processor, combine one cup of the grilled pineapple, cilantro and two tablespoons of hot water. Puree until smooth.
Arrange grilled pineapple, avocado and onion on a platter, then top with sliced steaks. Drizzle with pineapple dressing and sprinkle with extra cilantro if desired.
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