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Pomegranate steak salad

A fast & easy weeknight recipe from the Persiana cookbook. Ready in 15 minutes and full of flavor.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Servings: 2
Calories: 584kcal
Author: adapted from Persiana Cookbook

Ingredients

Salad

  • ¾ lb steak flank, sirloin or hanger steak
  • 1 Tbs oil
  • sea salt
  • pepper
  • 10 ounces arugula
  • ½ cup pomegranate seeds

Dressing

  • ½ cup pomegranate molasses
  • 2 Tbs balsamic vinegar
  • 1 Tbs olive oil
  • 2 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. Sear 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 COOKS

  • 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.

Nutrition

Serving: 1g | Calories: 584kcal | Carbohydrates: 38g | Protein: 42g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 706mg | Fiber: 5g | Sugar: 22g