Directions

1. 1

   In a small bowl, combine the black pepper, salt, and 1½ teaspoons of olive oil. Rub this mixture evenly over both sides of the flank steak, ensuring it is well coated.

2. 2

   Heat a large skillet over medium-high heat and lightly coat with cooking spray to prevent sticking.

3. 3

   Place the steak in the hot skillet and cook for approximately 5 minutes on each side until it reaches a minimum internal temperature of 145°F for medium-rare, or adjust cooking time based on your preferred doneness.

4. 4

   Transfer the cooked steak to a clean cutting board and let it rest for 5 minutes to allow the juices to redistribute.

5. 5

   Using a sharp knife, slice the rested steak diagonally against the grain into thin strips.

6. 6

   In a large mixing bowl, whisk together the remaining 1 tablespoon of olive oil, 3 teaspoons of fresh lemon juice, aged balsamic vinegar, honey, and ¼ teaspoon of salt until well combined.

7. 7

   Add the baby greens to the bowl with the vinaigrette and gently toss to coat evenly. Divide the dressed greens among four plates (approximately 1½ cups per plate). Top each serving with about 3 ounces of sliced steak, approximately ½ cup of sliced pluots, and 1 tablespoon of crumbled goat cheese. Serve immediately.