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Flank Steak with Radicchio and Plum Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

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.


  • 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
  • Leaves from 1/2 bunch fresh flat-leaf parsley
  • Freshly grated nutmeg, to taste


Season the steak with salt. Let stand at room temperature for at least 20 minutes.

Prepare a medium fire in a charcoal grill.

Place the steak on the grill directly over the heat and cook for 1 minute per side. Move the steak so it is as far away from the heat as possible. Cover the grill and cook for 8 minutes, then flip the steak and cook for 4 minutes more. Depending on the heat of your fire, the steak should be about medium-rare at this point. If this is the desired doneness for you (which is recommended), remove the steak and let it rest for at least 10 minutes. If you prefer your steak cooked longer, allow 4 minutes more for medium, 7 for medium-well and 10 for well-done; remember that these times are approximate, depending on the heat of your fire.

Meanwhile, in a small saucepan, combine the wine and vinegar. Boil over high heat until the mixture has reduced to 3 to 4 Tbs. Remove it from the heat and whisk in the olive oil.

To serve, in a bowl, mix the radicchio, plums and parsley. Season with a little salt and toss to combine. Arrange the salad on a large platter. Using a very sharp knife, slice the steak on a slight bias against the grain. Fan the steak slices around the platter. Drizzle the vinaigrette over the salad and steak and then sprinkle a few gratings of nutmeg (you can use a nutmeg grater or Microplane for this) over the top. Serve immediately. Serves 4.

Adapted from Where There’s Smoke, by Barton Seaver (Sterling Epicure, 2013).