Photo: Anna Pelzer
Flank Steak with Radicchio and Plum Salad
10 ingredients
Serves 4.
openrecipes
This salad from Chef Barton Seaver combines the crisp, bitter crunch of summer radicchio with the taut texture of sliced plums to provide a flattering companion to grilled flank, a steak with a good deal of personality. Adding parsley and nutmeg softens the dish with their cool and comforting aromas.
Estimated Nutrition (whole recipe, rough)
440
Calories
27g
Protein
30g
Fat
10g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. trimmed flank steak
- Kosher salt, to taste
- 2 cups red wine
- 2 Tbs. red wine vinegar
- 2 Tbs. extra-virgin olive oil
- 1 large head radicchio, sliced into 1/2-inch-wide strips
- 3 plums (just underripe is best), cut in half, pitted and thinly
- sliced
- Leaves from 1/2 bunch fresh flat-leaf parsley
- Freshly grated nutmeg, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes