I made this one for my boyfriend, who is open and adventurous with food, but I’ve fed him more vegetables in the time we’ve been together than he’s eaten ever. He always seems to enjoy them (or at least knows better than to say otherwise) but the steak salad has specifically been requested. That’s the mark of a good meal – requests for an encore!
8-10 oz flank steak, trimmed of fat
1/2 cup pomegranate seeds
1 bag mixed greens (preferably organic)
2 tablespoons Roquefort cheese
4 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil, plus more for cooking
Heat a skillet to med/high. Pat the steak with paper towel to reduce excess moisture the outside of the meat. If you skip this step, the steak will steam the second it hits the pan instead of create a caramelized crusty exterior. Sprinkle with salt/pepper liberally on one side of steak, heat olive oil in skillet until it begins to ripple and place in hot pan, seasoned side down. Season opposite side and leave your steak to cook to desired doneness, about 5 minutes each side for medium-rare. Remove from pan and tent tin-foil over meat; let rest for 5 minutes (also SO important! This allows the juices to set, sealing in the yummy meaty flavors.)
Meanwhile, in a medium sized bowl, toss together pomegranate seeds, balsamic, olive oil, salt and pepper. Portion salad onto two plates Cut steak against the grain and lay over greens. Crumble Roquefort over steak.
Serve with a great crusty bread and a fantastic glass of red wine.