A fast & easy weeknight recipe from the Persiana cookbook. Ready in 15 minutes and full of flavor.
Prep Time5 minutesmins
Cook Time7 minutesmins
Total Time12 minutesmins
Servings: 2
Calories: 584kcal
Ingredients
Salad
¾lbsteakflank, sirloin or hanger steak
1Tbsoil
sea salt
pepper
10ouncesarugula
½cuppomegranate seeds
Dressing
½cuppomegranate molasses
2Tbsbalsamic vinegar
1Tbsolive oil
2teaspoondijon mustard
Salt & pepper to taste
Instructions
PREP
This comes together fast, so it's actually important to get everything out on your counter and ready:
A cast iron skillet or heavy bottom pan, tongs, a cutting board to slice up the meat after it cooks, a mixing bowl for the dressing, a whisk, measuring cups & spoons, and all ingredients.
PREP & SEAR STEAK
Heat a cast iron or heavy bottom pan on high heat. Rub steak with sea salt (or kosher salt) and pepper.
Add oil to the hot pan, then add steak to the hot oil. Sear for about 3 minutes per side (or more for a thick steak). When it's done, set aside on cutting board and let rest for a few minutes.
MAKE DRESSING WHILE STEAK COOKS
Whisk the pomegranate molasses, balsamic vinegar, olive oil and mustard together in a mixing bowl (or shake together in a jar). Add salt and pepper to taste.
SLICE & SERVE
Slice the steak. Place on a bed of arugula. Drizzle with dressing and top with pomegranate seeds.