We are moving to California soon, so most of my cookware is in a crate making its way to the U.S. I have one pan and a few bits so everything I cook is quite simple now. This steak and pomegranate salad is easy and wonderful for summer with seasonal pomegranate making it really lovely. But, to be fair, the dressing is pretty great with steak.
Steak and Pomegranate Salad
- 400g rump or filet steak
- large batch of arugula, however much you prefer but at least 2 cups
- 1/4 cup fennel, shaves or chopped
- seeds of 1/2 a pomegranate
- 2 tsp basil
- 2 tsp parsley
- 2 tbsp Dijon mustard
- 6 tbsp olive oil
- 2 tap chopped olives (I prefer black olives)
- 1 clove garlic, finely crushed
- 2 tsp lemon juice
In a small bowl combine basil, parsley, Dijon, oil, olives garlic and lemon juice. Mix well to create a thick dressing.
Heat a frying pan to medium-high heat and add a glug of oil.
Once hot, add the steak and cook to preference (3 minutes each side for the above medium-rare, at least 5 for medium-well)
Let steak rest for two minutes while you combine rocket, fennel, pomegranate and half of the dressing, tossing to coat.
Slice the steak into 1/2 inch or less strips
Plate the salad and add sliced steak, topping with remaining dressing