This wonderful steak salad is perfect for the fall. Made with pomegranate seeds and juice this salad makes a wonderful main course or a perfectly light side salad.
Once fall rolls around and pomegranates are abundant I love to put them in almost anything I can. This salad makes use of them in both as a topping as well as in the dressing. It is a wonderful salad that is prefect for lunch or dinner on its own or served as a side. You can use leftover steak for this recipe or cook up a fresh one. Also this salad is great for meal prep. It also goes very well with a glass of wine which is normally what I am drinking when I make this salad.
In this recipe
This recipe makes use of both the pomegranate seeds and the juice. If you are not inclined to make the juice or remove the arils from the fruit you can buy both and save yourself a little time. Check out below if you want some tips and tricks to removing pomegranate seeds from the fruit. While this salad uses mixed greens and arugula feel free to use whatever salad greens you would like. Since the dressing is on the sweeter side I like to use a more bitter green to help balance the flavors.
Removing pomegranate seeds like a pro
One of the things that makes eating pomegranates a nuisance to a lot of people is removing the arils from the rind. The first thing you want to do is cut a ring around the top of the pomegranate. Then remove the top. You will see a white pith and several veins that branch out from the middle to the rind. Make a slice through the rind from the top to the bottom at the end of that white line. Then pull the separate slices down and away from the center of the fruit. You can easily remove the seeds with your fingers or hit the rind with a spoon.
What steak to use?
You can use steak that has already been prepared or you can cook a fresh one. A thing to keep in mind that is if you use a previously cooked steak then you want one with very little seasoning. If it was cooked or covered in a sauce then that sauce might overpower the dressing that is in the salad. That is a great use of steak since reheating one normally will not yield the same doneness as the first time. If you are using a fresh steak then cook to the desired doneness. I prefer medium rare.
Making the dressing
This recipe calls for a pomegranate reduction. This will be a bit sweeter than if you use just the juice but the pomegranate flavor will be more intense. If you want a lighter dressing then just use the juice. Add all of the ingredients to a blender and then slowly increase the speed. This will keep the majority of the dressing in the bottom of the bowl and then it will puree the whole shallot. Mix until everything is combined very well.
Looking for other steak recipes?
Pomegranate and Steak Salad
- Sauté pan
- 1 pound steak
- 5 cups mixed greens
- 5 cups arugula
- 1 cup pomegranate seeds
- ½ cup walnuts
- ½ cup Gorgonzola cheese
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup pomegranate reduction
- 3 tbsp champagne vinegar
- 1 shallot
- 1 tbsp honey
- 5 tbsp extra virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- In a sauté pan on, medium high, heat a tablespoon of olive oil. While the oil is heating add season both sides of the steak with the 1/2 teaspoons of salt and pepper. Cook the steak about 8 minutes or 4 minutes per side turning occasionally to get a nice sear but not burn the pepper. Depending on the size of the steak this might be more or less time for your preferred doneness. Set on a cutting board to rest for 3 minutes.
- While the steak is resting add all of the pomegranate dressing ingredients into the blender and blend on high until everything is evenly mixed.
- Slice the steak into thin slices cutting against the grain.
- In a bowl add a layer of the greens, then half of the toppings, top with the remaining greens and remaining toppings add the slices of steak. Top with the pomegranate dressing.