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Seared beef and pomegranate salad



2 large handfuls mixed salad leaves
4-5 cherry tomatoes, halved
1 x 400g sirloin steak
½ pomegranate

For the dressing
2tsp pomegranate molasses 1tbsp extra virgin olive oil
½ garlic clove, finely chopped


Combine the salad leaves and tomatoes on a serving plate. Place a frying pan over a high heat and, when hot, fry the steak on each side for 1-2 minutes (or longer if you prefer it well done). Remove from the pan, place on a board and rest for 1-2 minutes before slicing into thin strips. Holding the halved pomegranate over the salad, hit the rounded side with a wooden spoon to release the seeds and sprinkle over the leaves. Add the steak slices to the salad.

To make the dressing, add all the ingredients to a small bowl and whisk well before drizzling over the salad to serve.

Recipes and photographs taken from the medicinal chef: How to cook healthily by Dale Pinnock
Photography by: Issy Croker (Quadrille)

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