Pomegranate and Steak Salad
A salad with baby arugula and field greens topped with pomegranates, seared steak, blue cheese and walnuts topped with a pomegranate dressing.
Equipment
- Blender
- Sauté pan
- Saucepan
Ingredients
- 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
Pomegranate Dressing
- 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
Instructions
- 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.
Notes
To make the pomegranate reduction in a saucepan bring 1 cup of pomegranate juice to a boil and reduce by half.
Nutrition
Serving: 1servingCalories: 648kcalCarbohydrates: 20gProtein: 30gFat: 51gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gCholesterol: 80mgSodium: 485mgPotassium: 748mgFiber: 3gSugar: 13gVitamin A: 1292IUVitamin C: 20mgCalcium: 155mgIron: 4mg
Nutrition Disclaimer*
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