Ribeye, Pluot, and Baby Kale Salad


  • 1 pound of pluots (or any other stone fruit - a pluot is half apricot and half plum)
  • 1 pound ribeye steak 
  • 1 tablespoon butter 
  • 1/2 red onion, thinly sliced 
  • 1/4 pound bleu cheese 
  • 5 ounces baby kale (or spinach, arugula, or any green you may have on hand) 

Salad Dressing: 

  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar 
  • 1 tbsp dijon mustard 
  • 1 tsp salt
  • freshly cracked black pepper to taste 

Wash and slice the pluots in half, removing the pits from each as you go. I only had to sacrifice one to my sous chef Ellie - as you can see from the above images. She felt she needed one for a pre-dinner snack. : ) 

Let the steak come to room temperature and season liberally with sea salt and black pepper. 

Heat a cast iron pan over high heat. Once the pan gets really hot, add the pat of butter and let is melt. Swirl it around the pan to make sure the whole pan is coated. (You can always add more butter if your pan is too large.)

In a bowl, whisk the salad dressing ingredients together. Add the kale and onion slices in and toss until the greens are well-coated. Put this on two plates. 

Add the steak to the hot pan. Place the pluots cut-side down around the steak. As they start to caramelize, the juices will run out and onto the steak, creating an easy pan sauce. 

Once the steak has browned on one side, flip it over. I like mine medium rare so I cooked it about three minutes a side. Cook to your desired doneness. The pluots took about two minutes each. 

Crumble the cheese over the salad. Slice the pluots into thirds and place them on the salad as well. Let the steak rest for five minutes and then slice it against the grain. (Try not to eat all the slices. This was the hardest part of this whole recipe...)

Place the steak onto the plates, grate some more pepper over the whole salad and dig in! 

Corie CameronComment