NY Flank Steak Salad with Plums and Balsamic Reduction (Low Carb)
Simple wholesome ingredients come together to make something great in this NY Strip Salad with Plums and Balsamic Reduction.
Course Salad
Cuisine American
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 525kcal
Author lowcarbmaven.com
Ingredients
1poundNY steak16 oz / 450 g
4ouncesplum ***110 grams
10ounces arugula10 oz / 280 grams
4ouncesshaved Parmesan cheese110 grams, optional can replace with walnuts for dairy free
¼cupbalsamic vinegar2 ounces / 60 grams
¼cupolive oil2 ounces / 60 grams
salt and pepper
Instructions
Preparation:
Add the balsamic vinegar to a small sauce pan and simmer over medium to medium-low heat until it reduces to about 1 tablespoon. It will be thick and syrupy. Let it cool.
Grill steak to taste. To see how to grill a steak, view this post. Let the steak rest for at least 10 minutes before slicing.
Quarter the plum and then further slice each quarter into three slices.
Run a vegetable peeler down the length of a piece of Parmesan cheese, making shavings. Weigh four ounces.
Assemble:
Dress the arugula with the olive oil and divide among 4 plates. Sprinkle with a little salt and pepper. Drizzle the balsamic reduction over the arugula, dividing it among the four plates - it is just a small amount but has a nice flavor. Add the Parmesan cheese shavings to each salad. Slice the steak and divide evenly among the four salads. Place three slices of plum per each salad and serve.***
Notes
*** Adding another 4 ounce plum to the 4 salads will increase the carb count by 3 net carbs per serving resulting in a net carb of 12 per serving.
Nutrition Facts
NY Flank Steak Salad with Plums and Balsamic Reduction (Low Carb)
Amount Per Serving
Calories 525Calories from Fat 378
% Daily Value*
Fat 42g65%
Carbohydrates 9g3%
Fiber 1g4%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.