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Steak and Raspberry Jewel Plout Salad

Course Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Corine Kearns {I Thee Cook}


  • 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


  1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, rub over both sides of steak.
  2. 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.
  3. 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.