Seared Beef with Pomegranate and Balsamic Dressing
(from Lucianolinda’s recipe box)
adapted from Persiana: Recipes From the Middle East and beyond by Sabrina Ghayour
Source: Bonnie S. Benwick , of the Washington Post
Serves 3 peopleCategories: Beef
Ingredients
- 1 1/2 Lbs. flank steak
- 3 Tbsp. olive oil
- Salt and black pepper
- Generous 1/4 cup syrupy balsamic vinegar
- Heaping 2 tsp. Dijon-style mustard
- 5 or 6 arugula or watercress leaves
- 3 oz. fresh pomegranate seeds (arils)
Directions
- Heat a grill pan or large cast-iron skillet over high heat. Turn on your stove’s vent fan or open a nearby window.
- Trim any excess fat from the steak. Rub the meat with 2 Tbsp. of the oil, then season liberally on both sides with the salt and pepper.
- Once the pan is very hot, place the steak in it and cook it undisturbed for 3 or 4 minutes, then turn it over and cook about 3 minutes on the second side. Press it on top with your finger; if there is a lot of give, the meat is quite rare. The less give there is, the more your steak is cooked.
- Transfer to a cutting board; let the meat rest for 5 minutes.
- While the steak rests, whisk together the pomegranate molasses, the balsamic vinegar, the remaining tablespoon of oil and the Dijon-style mustard to form an emulsified dressing.
- Cut the steak against the grain into very thin slices, arranging them on a platter as you work. Mound the arugula on top, at the center of the platter; then scatter the pomegranate seeds around. Drizzle evenly with the dressing. Serve right away.
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Note: Pomegranate molasses is available at specialty stores, or make it by bringing 4 cups pomegranate juice, 1/2 cup sugar and 1 Tbsp. lemon juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer 1 to 1 1/4 hours or until thick and syrup is reduced to 1 cup.