NY Flank Steak Salad with Plums and Balsamic Reduction
Ingredients
The salad
-
1
pound
NY steak
-
4
ounces
plum
-
10
ounces
arugula
-
4
ounces
shaved Parmesan cheese
The dressing and reduction
-
¼
cup
balsamic vinegar
-
¼
cup
olive oil
-
to taste
salt
-
to taste
pepper
Instructions
- Simmer balsamic vinegar in a small saucepan until it reduces to about 1 tablespoon and becomes thick.
- Grill the steak to your preferred doneness and let it rest for at least 10 minutes before slicing.
- Quarter the plum and slice each quarter into three pieces.
- Use a vegetable peeler to shave the Parmesan cheese into thin pieces.
- Dress the arugula with olive oil and season with salt and pepper, then divide among four plates.
- Drizzle the balsamic reduction over the arugula on each plate.
- Add the Parmesan shavings to each salad.
- Slice the steak and distribute it evenly among the salads.
- Top each salad with three slices of plum and serve.
Nutrition Facts (estimated)
Servings
4
Calories
525
Total fat
42g
Total carbohydrates
9g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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