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Steak Salad with Plums and Gorgonzola

Servings: 4 to 6

This simple but elegant main-dish salad features grilled skirt steak, ripe juicy plums, fresh greens, and Gorgonzola. What’s not to like?


  • 1/4 cup plus 1 tsp. extra-virgin olive oil
  • 1 tsp. soy sauce
  • 1 lb. skirt steak, trimmed and cut into 2 or 3 pieces
  • Kosher salt and freshly ground black pepper
  • 4-1/2 tsp. sherry vinegar
  • 1 tsp. pure maple syrup
  • 1 tsp. Dijon mustard
  • 1 small clove garlic, minced
  • 10 oz. ripe plums (about 3 medium), sliced into thin wedges
  • 6 oz. baby greens
  • 1/2 small red onion, thinly sliced
  • 2 oz. Gorgonzola, crumbled (about 1/2 cup)

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 60
  • Sodium (mg): 360
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Sugar (g): 6
  • Protein (g): 20


  • Heat a grill pan over medium-high heat, or prepare a medium-high (400°F to 475°F) gas or charcoal-grill fire.
  • Combine the 1 tsp. oil and the soy sauce in a small dish; rub over the steak. Season the steak with salt and pepper. Grill, flipping once, until medium rare (130°F to 135°F), about 5 minutes total. Transfer to a cutting board.
  • In a large bowl, whisk the vinegar, maple syrup, mustard, garlic, 1/2 tsp. salt, and a few grinds of pepper. Slowly whisk in the remaining 1/4 cup oil. Add the plums, and toss well. Using a slotted spoon, transfer the plums to a small bowl. Add the greens and onion to the dressing, and toss well. arrange on a serving platter. Slice the steak thinly across the grain. Arrange the steak and plums over the greens, and top with the cheese.


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Reviews (2 reviews)

  • user-339982 | 08/24/2020

    I made this and it was delicious. I didn't have gorgonzola, so I used shaved parmesan.

  • Krispie | 07/18/2018

    This was delicious and just slightly different from most summer salads. I always add extra garlic to everything. It really came thru in this dressing so I will cut back on the garlic next time. I used the same dressing for a salad with arugula and nectarine (no protien) and it was delicious.

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