Flank Steak And Raspberry Jewel Plout Salad

• 1/2 teaspoons Freshly Ground Black Pepper
• 1/4 teaspoons Salt
• 1-1/2 Tablespoon Olive Oil, Divided
• 1 pound Flank Steak
• 3 teaspoons Fresh Lemon Juice, Divided
• 1 Tablespoon Aged Balsamic Vinegar
• 1 teaspoon Honey
• 1/8 teaspoons Salt
• 8 cups Loosely Packed Baby Lettuces
• 3 whole Raspberry Jewel Pluots, Or Plums, Thinly Sliced
• 1/4 cups Crumbles Goat Cheese

1. Combine pepper, 1/4 teaspoon salt, 11/2 teaspoons olive oil, 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, lemon juice, aged balsamic vinegar, honey, and salt in a large bowl; stir well with a whisk. Add greens; toss gently to coat. Arrange about 11/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.

freshly ground black pepper, ubc, olive oil, lemon juice, vinegar, honey, salt, pluots, ubc

Taken from tastykitchen.com/recipes/salads/flank-steak-and-raspberry-jewel-plout-salad/ (may not work)