Brazilian Grilled Steak Salad

Ingredients

• 8 ounces baby spinach packed ()
• 0.3 cup canola oil 
• 1 tablespoon sriracha 
• 1.5 pounds flank steak thinly sliced
• 2  garlic clove finely chopped
• 1 teaspoon ginger fresh shredded finely
• 1 tablespoon honey 
• 1  juice of lime 
• 1  orange juice 
• 5 tablespoons soy sauce divided reduced-sodium
• 0.5  pineapple peeled cut into 1/2-in. rounds
• 2  bell pepper red stemmed seeded quartered
• 2 teaspoons seasoned rice vinegar 

Equipment

• bowl
• paper towels
• whisk
• grill
• tongs

Directions

1. Heat grill to medium (350 to 450). In a medium bowl, whisk together honey, 2 tbsp. soy sauce, the garlic, and ginger.
2. Add steak and toss to coat. Grill pineapple and peppers with lid down until beginning to char, turning once, 3 to 6 minutes total.
3. Transfer to a plate, core pineapple, and cut pineapple and peppers into chunks.
4. 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 to 4 minutes total, being careful slices don't fall through grate.
5. Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.