Into a large salad bowl add in 4 cups of salad greens, 1 cup of cooked rice noodles, ½ cup of thinly sliced green onions, ½ cup sliced red onions, ½ cup whole peanuts and ⅔ cup cooked edamame. Set that aside.
Next we’re going to cook off any cut of steak you liked and to whatever doneness you like. I like a filet mignon cooked rare. Once your steak is cooked off, take it out of the pan and let it rest. Don't discard or clean your pan.
Into the same pan over medium high, add about 2 cups of roughly chopped pineapple. Let that start to char (about 3-4 minutes). Next add in 1 tsp of maple syrup and give it a good mix. You’ll want your pineapple to be nice and soft, charred and sticky. Remove from the heat and let cool.
Next, into a mason jar, add ¼ cup minced ginger, 1 minced garlic clove, 1 tbsp maple syrup, ½ tsp chili flake, the juice of 4 limes, 1 tbsp of sesame oil, 2 tbsp of soy sauce, ½ cup of olive oil and a good crack of black pepper. Give it a good shake until fully emulsified.
Add your pineapple to the salad, pour over your dressing and give it a toss. Garnish your salad with your thinly sliced steak and enjoy!
