Steak and Pomegranate Salad

When I need an iron kick I can rely on this salad to restore my energy levels. The dark and peppery rocket leaves are delicious with the sweet and hot dressing. I love using pomegranate seeds for colour and texture against the tender steak. This recipe is a great example of how to use the residual heat in a pan to cook meat without drying it out. I tend to make this grown-up salad at the weekend alongside a good glass of red.

Iron: Red meat contains iron that regulates your blood sugar levels which improves your energy levels.

Serves 2 Adults

225g steak (2.5cm thick rump or fillet)
60g rocket
1/2 pomegranate
1 tbsp olive oil
salt and pepper
**optional extras: feta, tomatoes, black olives
for the dressing
2tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp mustard
1/2 tsp horseradish
1 tsp sugar
1/4 tsp salt
juice from the pomegranate

  • 1 tbsp of olive oil in a frying pay and heat on high. Generously season the steak on both sides then place in the hot pan and cook for 3 minutes on each side. Turn off the heat but leave the steak in the pan and move the pan to a cool area. Turn the steak over in the cooling pan after 5 minutes.
  • Using a wooden spoon tap most of the seeds out of the pomegranate half into a bowl. In a separate bowl squeeze the seeds left in the half to extract about 1tbsp of juice.
  • Put all the ingredients for the dressing into a small jar along with the pomegranate juice and the resting juices from the steak pan then shake to combine.
  • Put the rocket leaves and pomegranate seeds in a large bowl then add 3/4 of the dressing and toss to coat. Serve the salad with the sliced steak then drizzle over the remaining dressing.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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