Go Back

Steak salad with pomegranate dressing

If you're throwing a dinner party and need a good recipe or maybe want to please your loved one with a fantastic meal but don't want to spend ages in the kitchen cooking then try out this steak salad with pomegranate dressing! It can be made in a few minutes, yet the result is absolutely delicious! You can serve it as starter, appetizer at at party or as a main dish for a special occasion or dinner party (perhaps with boiled or mashed potatoes on the side).
Print Recipe
Prep Time 2 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 thick matured beef steaks (rump or sirloin)
  • Olive oil
  • salt and pepper
  • Seeds of half a pomegranate about 4 Tbsp
  • 2 handfuls of rocket watercress or mixed leaves
  • For the dressing:
  • 1 cup pomegranate juice
  • 2 Tbsp cane sugar
  • 1 tsp freshly squeezed lemon juice
  • 3 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard

Method
 

  1. First make the sauce: in a small pan bring to the boil the pomegranate & lemon juice with sugar and reduce it by half to a thin syrup. Add the balsamic vinegar and reduce it further to a thicker sauce. When it starts to caramelise, i.e. it's becoming sticky, turn the heat off, cover and let it rest.
  2. Heat a griddle pan or grill/BBQ. Season the steaks then rub them with little oil. Cook them on each side for 30 seconds then keep turning them every minute until it's cooked to your liking (about 3-4 minutes on each side for medium).
  3. Transfer the steaks onto a plate. Cover with foil and rest for five minutes.
  4. Add the mustard to the pomegranate sauce - if it's too thick add a spoonful of balsamic vinegar to it and a drop of lemon juice. Taste it and adjust the sweetness/sharpness to your liking.
  5. Scatter the salad leaves onto a serving dish or plates.
  6. Cut the meat diagonally into thin slices. Arrange these on top of the salad leaves, grind some pepper on top. Scatter the pomegranate seeds over the salad and drizzle with the sauce.