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