Instructions

Combine the pineapple juice, soy sauce, lime juice and sesame oil in a ziplock bag.  Add the steak and turn a few times to coat it in the marinade. Seal the bag and refrigerate for 2-4 hours, turning the bag over a few times.

To make the salad dressing, combine the honey, peanut butter, hot water, olive oil, soy sauce, rice vinegar and sesame oil to a small jar with a lid. Shake the lid until the dressing is completely combined. The dressing may separate again upon standing, so make sure to shake it before serving.  Refrigerate until needed.

When the marinating time for the steak is done, remove it from the refrigerator and allow it to come to room temperature.

Heat a grill to high heat. Once the grill is hot, remove the steak from the marinade and place on the grill.  Grill for about 5 minutes, then turn the steak over and cook an additional 4 minutes (for medium-rare). Remove from the grill to a plate and tent with foil. Allow the steak to sit for 10 minutes.

To make the salad, combine the spring mix, bell pepper, mint, basil and cilantro in a large bowl. Mix in the Napa cabbage.

When ready to serve, drizzle the salad dressing over the salad and mix to coat. Only use as much dressing as needed – save the remaining dressing for passing at the table. Slice the steak thinly against the grain, and place it on the salad. Top with chopped roasted peanuts and serve.