Simple, wholesome ingredients come together to make something special in this steak salad with plums and a balsamic reduction.
I hadn’t eaten a plum in years. Not because I dislike them, but after nine years of focusing on low-carb recipes I limit fruit to berries—strawberries, blueberries, raspberries and blackberries—so other fruit rarely crosses my mind.
The other day, while choosing fruit for my children, I noticed some beautiful purple plums and thought, why not?
This is the fourth steak salad I’ve posted in five months, and I won’t apologize. A well-cooked steak is hard to beat: the smoky-salty sear, the tender chew, the satisfying heft. To me, beef is unbeatable.
Plums are delightful—tart, sweet and juicy, with a color that really stands out. Paired with a salty, smoky steak, a sweet-tangy balsamic reduction, and nutty shaved Parmesan, the combination turned into something memorable.
For dressing, the arugula needs only a drizzle of extra virgin olive oil and a pinch of salt.
This Steak Salad with Plums and Balsamic Reduction is 8 net carbs per serving
NY Flank Steak Salad with Plums and Balsamic Reduction (Low Carb)
Ingredients
- 1 pound NY steak 16 oz / 450 g
- 4 ounces plum 110 grams
- 10 ounces arugula 10 oz / 280 grams
- 4 ounces shaved Parmesan cheese 110 grams, optional—replace with walnuts for dairy-free
- ¼ cup balsamic vinegar 2 ounces / 60 grams
- ¼ cup olive oil 2 ounces / 60 grams
- salt and pepper
Instructions
Preparation:
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Place the balsamic vinegar in a small saucepan and simmer over medium to medium-low heat until reduced to about 1 tablespoon. It should become thick and syrupy. Remove from heat and let cool.
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Grill the steak to your preferred doneness. Let the steak rest for at least 10 minutes before slicing.
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Quarter the plum and then slice each quarter into three thin slices.
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Use a vegetable peeler to shave Parmesan into thin ribbons. Measure about four ounces.
Assemble:
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Toss the arugula with the olive oil and divide among four plates. Season lightly with salt and pepper. Drizzle a small amount of the cooled balsamic reduction over the arugula—its concentrated flavor goes a long way. Add Parmesan shavings to each salad. Slice the steak and arrange it over the greens, dividing evenly between the plates. Top each salad with three plum slices and serve.
Notes
Nutrition
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Carbohydrates: 9g
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Protein: 29g
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Fat: 42g
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Fiber: 1g
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