Steak & Pineapple Stacks
2 t. sugar
1 t. chili powder
4 ¾” thick pineapple rings
2 boneless strip steaks, halved crosswise and pounded ¾” thick
2 T. OLIVE MILL Olive oil, such as Arbequina
Salt and pepper
1 ½ t. OLIVE MILL White Pineapple Balsamic
5 cups baby spinach
2 oz. feta cheese, crumbled
¼ cup thinly sliced basil
Preheat grill to medium high heat. In a small bowl, combine the sugar and chili powder. Brush the pineapple and steaks with 1 T. oil. 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 cover. In a large bowl, whisk the vinegar with the remaining oil. Add the spinach and toss. Add feta and season with salt and pepper. Serve the steak and pineapple garnished with basil alongside the salad.
