1 lb. trimmed flank steak
Kosher salt, to taste
2 cups red wine
2 Tbs. red wine vinegar
1/2 teaspoon honey
Salt and pepper to taste
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
3/4 cup thinky sliced red onion, soaked in cold water for at least half an hour
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, add honey, salt, and pepper, and whisk in the olive oil.
To serve, in a bowl, mix the radicchio, most of the plums, and parsley. Toss with 3/4 of the vinaigrette. 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. Toss the onions and remaining plums on top. Drizzle the remaining 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.