Instructions

1. Heat the BBQ or griddle pan, then brush the steak with oil and cook for 2-3 minutes on each side until lightly charred. The cooking time depends on the thickness and how well-done you like your steak.
2. Rest the steak on a plate.
3. Meanwhile, scatter the rocket leaves on a large platter. Mix the pomegranate juice, molasses and lemon juice together. Set aside.
4. Cut the steak (across) into thin slices and arrange these on top of the salad leaves. Add the cooking jus to the dressing.
5. Scatter the pomegranate seeds all over the salad, then drizzle with the dressing ad scatter some mint leaves on top.