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.
Serves 2 Adults
225g steak (2.5cm thick rump or fillet)
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.