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 because after focusing on low-carb cooking for nine years I tended to reach for the usual berries: strawberries, blueberries, raspberries and blackberries. Other fruit rarely crossed my mind. The other day, while picking fruit for my kids, I noticed a stack of ripe purple plums and decided to give them a try with dinner.
This is the fourth steak salad I’ve shared here in the last several months, and I make no apology for it. A properly seared steak is deeply satisfying: smoky and salty on the outside with a tender chew inside. When paired with the bright, sweet-tart juiciness of plums and a concentrated balsamic reduction, the result is both elegant and straightforward. A few shavings of Parmesan add a salty, nutty counterpoint, and the peppery arugula dressed with a little olive oil keeps the salad bright and light.
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)
Simple, wholesome ingredients combine to make a flavorful NY strip salad finished with plums and a syrupy balsamic reduction.
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4
Calories: 525 kcal per serving | Net carbs: ~8 g per serving
Author: lowcarbmaven.com
Ingredients
- 1 pound NY steak (16 oz / 450 g)
- 4 ounces plums (110 g)
- 10 ounces arugula (280 g)
- 4 ounces shaved Parmesan cheese (110 g) — optional, or replace with walnuts for dairy-free
- 1/4 cup balsamic vinegar (2 oz / 60 g)
- 1/4 cup olive oil (2 oz / 60 g)
- Salt and freshly ground black pepper
Instructions
Preparation
- 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. Watch it closely to prevent burning. Remove from heat and let cool.
- Grill or pan-sear the steak to your preferred doneness. Let the steak rest at least 10 minutes before slicing so the juices redistribute. (If you’d like guidance on techniques for grilling a steak, consult your preferred steak-cooking guide.)
- Quarter each plum, then slice each quarter into three thin pieces.
- Use a vegetable peeler to shave Parmesan into delicate ribbons. Weigh or measure four ounces if desired.
Assemble
- Toss the arugula with the olive oil and season lightly with salt and pepper. Divide the dressed arugula among four plates.
- Drizzle a small amount of the cooled balsamic reduction over each plate of arugula—this concentrated flavor goes a long way, so a little is enough.
- Add Parmesan shavings to each salad. Slice the steak against the grain and distribute it evenly among the four plates.
- Top each salad with three plum slices. Serve immediately.
Notes
Adding another 4 ounces of plum across the four salads will increase the carbohydrate content by approximately 3 net carbs per serving, raising the net carb total to about 12 per serving. If you prefer fewer carbs, reduce the amount of plum or omit the cheese and use a smaller balsamic drizzle.
Nutrition (per serving)
Calories: 525 kcal | Carbohydrates: 9 g | Fiber: 1 g | Protein: 29 g | Fat: 42 g
Tips and Variations
- Substitutions: Replace Parmesan with toasted walnuts for a dairy-free option that adds crunch and richness.
- Make-ahead: You can prepare the balsamic reduction a day ahead and store it refrigerated in a sealed container. Rewarm briefly or use cold on the salad.
- Steak tips: For even slices, rest the steak before cutting and slice across the grain. Season simply with salt and pepper to let the meat shine.
- Serving ideas: This salad makes an elegant weeknight meal or a light dinner for guests. Serve with a simple side of roasted vegetables for a heartier plate.
Related recipe: Thai Beef Salad Noodle Bowl
