1 pineapple, peeled, cored and cut into inch thick slices
2 yellow peppers, deseeded and quartered
2 red peppers, deseeded and quartered
1 red chilli, finely sliced
1 lime, juice of
1 orange, zest and juice of
2 tsp seasoned rice vinegar
50ml rapeseed oil
300g fresh baby spinach, washed
Instructions
In the kitchen:
01
Whisk together the honey, 2 tbsp of soy sauce, the garlic and ginger in a bowl, coat the steak with the mixture and allow to infuse (out of the fridge) for 20 minutes.
At the barbecue:
01
Set up your barbecue for grilling (direct method) to a high heat and allow to pre-heat.
02
Barbecue the pineapple and peppers until they begin to char, turning once. Transfer to a plate and once cooled cut into bitesize chunks.
03
Make the dressing by whisking together lime juice, orange zest and juice, remaining 3 tbsp of soy sauce, vinegar, finely chopped chilli and the oil in a small bowl. Set aside.
04
Barbecue the steak to your liking, then allow to rest for 5 minutes before slicing thinly on an angle across the steak.
05
Toss all the barbecued ingredients together with the dressing and baby spinach and season to taste.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
500g ribeye steak
1 tbsp runny honey
5 tbsp soy sauce
2 garlic cloves, finely chopped
1 tsp fresh ginger, finely shredded
1 pineapple, peeled, cored and cut into inch thick slices
2 yellow peppers, deseeded and quartered
2 red peppers, deseeded and quartered
1 red chilli, finely sliced
1 lime, juice of
1 orange, zest and juice of
2 tsp seasoned rice vinegar
50ml rapeseed oil
300g fresh baby spinach, washed
Instructions
In the kitchen:
01
Whisk together the honey, 2 tbsp of soy sauce, the garlic and ginger in a bowl, coat the steak with the mixture and allow to infuse (out of the fridge) for 20 minutes.
At the barbecue:
01
Set up your barbecue for grilling (direct method) to a high heat and allow to pre-heat.
02
Barbecue the pineapple and peppers until they begin to char, turning once. Transfer to a plate and once cooled cut into bitesize chunks.
03
Make the dressing by whisking together lime juice, orange zest and juice, remaining 3 tbsp of soy sauce, vinegar, finely chopped chilli and the oil in a small bowl. Set aside.
04
Barbecue the steak to your liking, then allow to rest for 5 minutes before slicing thinly on an angle across the steak.
05
Toss all the barbecued ingredients together with the dressing and baby spinach and season to taste.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.