1. Wash and dry 2 limes, 2 medium carrots, 1 small pineapple, 1 small bunch green onions, 1 small bunch cilantro, and 2 packages (12 oz each) broccoli slaw.
2. Juice 2 limes into a large bowl, then whisk in 2 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp ground cumin, 1 tsp salt, ½ tsp black pepper, and ½ tsp ground turmeric to create the dressing.
3. Peel, trim, and coarsely grate 2 medium carrots; add to the bowl with the dressing.
4. Cut skin from 1 small pineapple, core, and small dice; add to the bowl.
5. Trim 1 small bunch green onions and cut crosswise into ¼-inch pieces; add to the bowl.
6. Shave cilantro leaves off stems (discard stems) and mince. Add minced cilantro and 2 packages (12 oz each) broccoli slaw to the bowl; toss to combine coleslaw and set aside.
7. Preheat a grill pan, outdoor grill, or skillet over medium-high heat while patting 1 ½ lb striploin (New York strip) steak dry with paper towels and seasoning both sides with 1 tsp salt and ½ tsp black pepper.
8. Coat the hot pan with 4 tsp extra virgin olive oil. Add steak and cook until desired doneness (2-5 minutes per side). Transfer steak to a clean plate and let rest for 5 minutes.
9. Thinly slice the rested steak against the grain.
10. Divide sliced steak and pineapple-broccoli slaw between plates or bowls. Enjoy!
