Grilled Sirloin Steak with Pineapple, Carrot, Cilantro & Broccoli Slaw

Directions

1. Rinse all produce, then pat dry as needed.
2. Juice the lime into a medium bowl and whisk in olive oil, white wine vinegar, cumin, turmeric, and a pinch of salt and pepper to make the dressing.
3. Peel and coarsely grate the carrot, then add it to the dressing bowl.
4. Peel the pineapple, core it, and small-dice; fold these pieces into the dressing.
5. Trim green onions and cut into 1/4-inch pieces; add to the bowl.
6. Strip cilantro leaves from stems, mince the leaves, and mix with broccoli slaw; pour in any dressing left in the bowl and toss to coat the slaw; set aside.
7. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
8. Pat the steak dry and season both sides with salt and pepper.
9. When the pan is hot, add a light coating of oil and lay the steak in; cook 2–5 minutes per side to reach your preferred doneness, then transfer to a plate and rest about 5 minutes.
10. Thinly slice the steak against the grain.
11. To serve, divide the slices of steak and the dressed slaw between plates or bowls.