Hey there WLOW fans It’s Rina from I Thee Cook again! I am so happy to be back and bringing you this amazing salad recipe! Some of you may be asking what the heck is a Plout? The Pluot, a cross between a plum and an apricot, looks like a plum. But tends to be a bit more meaty and tastes more like sweet honey. Not to mention it’s gorgeous red color, hence the name. I had bought a bunch from the farmers market and was trying to come up with a way to incorporate them into a salad. Here you have it!
There is just something about fruits in salad I just love. You have warm steak, sweet pluots and the zip of the dressing all along with creamy goat cheese pieces. That my friends is one heck of a dinner. Better yet serve it for friends on a platter; they will be impressed. For more yummy and elegant recipes stop on by and say hi over at my blog ITheeCook.com . Until next time!
Steak and Raspberry Jewel Plout Salad
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 1/2 tablespoons olive oil divided
- 1 1-pound flank steak, trimmed
- Cooking spray
- 3 teaspoons fresh lemon juice divided
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon honey
- 1/8 teaspoon salt
- 8 cups loosely packed baby greens
- 3 raspberry jewel pluots pluots or plums, thinly sliced
- 1/4 cup crumbled goat cheese
Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, rub over both sides of steak.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
Combine remaining 1 tablespoon olive oil, lemon juice, aged balsamic vinegar, honey, and salt in a large bowl; stir well with a whisk. Add greens; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.