Seared beef and pomegranate salad

Seared beef and pomegranate salad

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is a lovely, fresh, zingy summer salad. I prefer the steak seared, but feel free to cook it to well done, if you prefer.

Ingredients

Quantity Ingredient
2 large handfuls mixed salad leaves
4-5 cherry tomatoes, halved
1 sirloin steak
1/2 pomegranate

For the dressing

Quantity Ingredient
2 teaspoons pomegranate molasses
1 tablespoon extra virgin olive oil
1/2 garlic clove, finely chopped
pinch sea salt

Method

  1. Combine the salad leaves and tomatoes on a serving plate.
  2. Place a frying pan over a high heat and, when hot, place the steak in it. Fry on each side for 1–2 minutes (or longer if you prefer it well done). Remove to a board and let it rest for a couple of minutes before slicing it into thin strips.
  3. Holding the halved pomegranate over the plate of salad, hit the rounded side with a wooden spoon to release and sprinkle the seeds over the leaves. Add the steak slices to the salad.
  4. Mix the dressing ingredients together and whisk well before dressing the salad to serve.

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