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Grilled Steak, Plums, and Bok Choy

Grilled Steak, Plums, and Bok Choy
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Serves 4| Hands-On Time: | Total Time:


  • 1 1/2 pounds flank steak
  • 1/4 cup soy sauce
  • sliced plums
  • 4 halved baby bok choy
  • 1 tablespoon canola oil
  • kosher salt and black pepper
  • 2 teaspoons sesame seeds


  1. Place the flank steak in a shallow baking dish and pour the soy sauce over it. Let marinate, turning occasionally, for at least 15 minutes.
  2. Meanwhile, heat grill to medium-high. In a large bowl, toss the plums, bok choy, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Grill the steak to desired doneness, 4 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
  4. Grill the plums and bok choy until tender and charred, about 2 minutes per side. Serve with the steak and sprinkle with the sesame seeds.
By July, 2010

Nutritional Information

  • Per Serving
  • Calories 335Calories From Fat 137
  • Protein 39g
  • Carbohydrate 10g
  • Sugar 9g
  • Fiber 2g
  • Fat 15g
  • Sat Fat 5g
  • Calcium 38mg
  • Iron 3mg
  • Sodium 1327mg
  • Cholesterol 60mg
What does this mean? See Nutrition 101 .

Quick Tip

Grilled Steak, Plums, and Bok Choy
Letting meat rest before slicing allows the juices to redistribute. Slice it across the grain to break up chewy fibers and make the meat more tender.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.