Serves 4
20 min
Steak & Raspberry Jewel Pluot Salad
Recipe GLPR388e8c2e76fe45
A vibrant, balanced salad featuring pan-seared flank steak paired with fresh baby greens, thinly sliced raspberry jewel pluots, and creamy goat cheese. A simple balsamic-honey vinaigrette ties everything together for an elegant lunch or dinner.
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Ingredients
1 tablespoon aged balsamic vinegar
8 cups loosely packed baby greens
½ teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
¼ cup crumbled goat cheese
1 teaspoon honey
3 teaspoons fresh lemon juice, divided
1½ tablespoons olive oil, divided
3 raspberry jewel pluots or plums, thinly sliced
¼ teaspoon salt
Directions
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.
Heat a large skillet over medium-high heat and lightly coat with cooking spray to prevent sticking.
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.
Transfer the cooked steak to a clean cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Using a sharp knife, slice the rested steak diagonally against the grain into thin strips.
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.
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.
