Simple, wholesome ingredients come together to create a delicious steak salad with plums and a balsamic reduction.
I hadn’t eaten a plum in years—not because I don’t like them, but because after nearly a decade of focusing on low-carb cooking my fruit choices narrowed to berries: strawberries, blueberries, raspberries and blackberries. Other fruits rarely crossed my mind.
Then, while picking fruit for my children, I noticed some gorgeous purple plums and thought, why not give them a try?
This is the fourth steak salad I’ve shared in the past five months, and I won’t apologize. A good steak is hard to beat: the smoky, salty sear, the tender chew, the satisfying heft—beef feels honest and substantial. To me, it’s a standout.
Plums bring a bright, almost seductive tart-sweet juiciness and a stunning color. Paired with a smoky, salty steak, a sweet-tangy balsamic reduction, and the nutty saltiness of shaved Parmesan, the combination felt unexpectedly perfect—simple ingredients elevated into something memorable.
As for dressing, the arugula needs nothing more than 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 — can 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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Pour the balsamic vinegar into a small saucepan and simmer over medium to medium-low heat until it reduces to about 1 tablespoon and becomes thick and syrupy. Remove from heat and let it cool.
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Grill the steak to your preferred doneness. Allow the steak to rest at least 10 minutes before slicing to retain juices.
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Quarter the plum, then slice each quarter into three thin slices.
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Use a vegetable peeler to shave Parmesan into thin pieces. Measure about four ounces.
Assemble:
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Toss the arugula with the olive oil and divide it among four plates. Season lightly with salt and pepper. Drizzle a small amount of the cooled balsamic reduction over each salad for concentrated flavor. Scatter the Parmesan shavings across the plates. Slice the rested steak and distribute it evenly. Top each salad with three plum slices and serve.
Notes
Calories from Fat 378
Nutrition
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