Arugula steak salad with pomegranate dressing

Flank steak arugula salad with pomegranate dressing and feta cheese.

5 from 2 votes

Arugula steak salad with pomegranate dressing

Pan-sear flank steak for 3-4 minutes per side and make the pomegranate dressing with molasses, shaken in a jar. Toss with arugula, feta or goat cheese, and pomegranate seeds for a sweet-savory dinner salad.

Prep Time5

Cook Time8

Salad assembly5

Total Time18

Servings: dinner-sized salads

Calories: 687kcal

Ingredients

Salad

¾ lb steak flank, sirloin or hanger steak
1 Tbs oil
sea salt
pepper
4-5 ounces arugula one 5-oz plastic container
½ cup pomegranate seeds
3 ounces feta cheese or goat cheese

Dressing

3 tablespoon pomegranate molasses see note
2 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt & pepper to taste

Instructions

PREP

This comes together fast, so it's actually important to get everything out on your counter and ready:
A cast iron skillet or heavy bottom pan, tongs, a cutting board to slice up the meat after it cooks, a mixing bowl for the dressing, a whisk, measuring cups & spoons, and all ingredients.

PREP & SEAR STEAK

Heat a cast iron or heavy bottom pan on high heat. Rub steak with sea salt (or kosher salt) and pepper.
Add oil to the hot pan, then add steak to the hot oil. Make sure it's hot so you can sear the outside before the inside overcooks.
Sear steak for about 3 minutes per side (or more for a thick steak). When it's done, set aside on cutting board and let rest for a few minutes.

MAKE DRESSING WHILE STEAK RESTS

Whisk the pomegranate molasses, balsamic vinegar, olive oil and mustard together in a mixing bowl (or shake together in a jar). Add salt and pepper to taste.

SLICE & SERVE

Slice the steak. Place on a bed of arugula. Drizzle with dressing and top with pomegranate seeds and feta cheese.

Notes

Pomegranate molasses: buy a brand where the only ingredient is pomegranate juice. Brands with added sugar and citric acid always taste off. Try Burlap & Barrel or Sadaf brands.

Steak options:

Flank steak cooks fast and stays tender, fairly lean
Skirt steak is fattier and chewier, but more steak flavor
Sirloin works if you slice it thin (due to tighter muscle fibers)

The steak accounts for a little over 300 calories per dinner-sized serving. The dressing adds about 250 calories because of the pomegranate molasses.

Arugula: a 5-ounce container makes 2 giant dinner-sized servings or 4 good-sized side salads.

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Nutrition