Flank Steak Salad with Plums and Blue Cheese

Flank Steak Salad with Plums and Blue Cheese Recipe
Photo: John Autry; Styling: Mindi Shapiro
Combine the comforting flavors of steak and cheese with fresh summer greens and fruit for a filling salad that's less than 300 calories.


4 servings
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 290
Fat 15.8 g
Satfat 5.4 g
Monofat 7.7 g
Polyfat 1.3 g
Protein 26.1 g
Carbohydrate 11.3 g
Fiber 1.5 g
Cholesterol 48 mg
Iron 2.1 mg
Sodium 373 mg
Calcium 102 mg


1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 tablespoons olive oil, divided
4 teaspoons fresh lemon juice, divided
1 (1-pound) flank steak, trimmed
Cooking spray
1 teaspoon honey
1/8 teaspoon salt
8 cups loosely packed baby arugula
3 plums, thinly sliced
1/4 cup (1 ounce) crumbled blue cheese


1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; 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, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; 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.


You'll have leftover breadsticks; store them at room temperature in an airtight container, and reheat at 250° for 5 minutes or until warm.

Kathryn Conrad,

Cooking Light

August 2010
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