This steak salad is a delicious and satisfying dish that combines the heartiness of steak with the crunchiness of walnuts and baby arugula with its mild peppery and slightly bitter taste that is both bold and refreshing.
Now take this steak salad up a notch by adding a sweet and tangy, but subtle tartness pomegranate molasses dressing. Then top the whole dish with the tangy but creamy goat cheese.
The tender slices of medium rare steak add a savory and meaty flavor, while the crunch of walnuts adds a nice texture to the dish.
The rich and tangy element goat cheese with the unique and vibrant flavor of the pomegranate molasses dressing helps to offset the bold peppery flavor of the arugula.
The combination of all these flavors and textures makes for a tasty and well-balanced meal that is sure to please you and your families palate.
Overall, this steak salad is a perfect blend of flavors and textures that’s perfect for a light lunch or a hearty dinner.
And what’s more, this most delicious flavor will leave you wanting more.
Steak Salad With Walnuts Goat Cheese And Pomegranate Molasses Dressing
1 pound beef flat iron steak, trimmed
Kosher salt and ground black pepper
5 tablespoons extra-virgin olive oil, divided
2 teaspoons ground coriander *See Cook’s Notes
3 tablespoons pomegranate molasses
5-ounce container baby arugula
1/2 cup walnuts, toasted and finely chopped
1/2 cup (2-ounces) fresh goat cheese, crumbled
Season the steak with salt and pepper. In 12-inch skillet, heat 1 tablespoon of oil until barely smoking.
Add the steak and brown for 5 minutes and turn steak and continue browning for 4 minutes (9 minutes total, no more or no less, for medium-rare). Center of steak should measure 120-130 degrees.
Transfer to a cutting board and cover loosely with aluminum foil.
Cook’s Notes
Coriander and pomegranate molasses and are two ingredients that are commonly used in Middle Eastern cuisine.
The tartness of the pomegranate molasses balances out the earthiness of the coriander, creating a harmonious blend of flavors that will tantalize the taste buds.
When mixed together they create a unique and delicious flavor profile that adds depth and complexity to the dressing.
In a large bowl, whisk the remaining 4 tablespoons oil, the coriander, pomegranate molasses and ¼ teaspoon each salt and pepper.
Thinly slice the steak and place on a platter. Add the accumulated juices from the steak and 2 tablespoons water to the dressing and whisk to combine.
Add the arugula and walnuts to a salad bowl, toss with the dressing. Top the steak with the salad and sprinkle with goat cheese.
Set your dinner table for four and enjoy.
Enjoy These Meat Salad Dish Favorites
- Warm Goat Cheese & Chicken Salad
- Chicken Curry Mango and Spinach Salad
- Smoked Turkey, Black Bean, Bell Pepper and Corn Salad
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- Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
- Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
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Thanks for reposting. This was a very delicious meal 😋👍🏼🍻
That steak is cooked perfectly! My husband eats his well done and I can never understand why. He even cooks his own on the grill! Lol
Thank you. I guess each too their own – you need to enjoy what your eating. Don’t tell your husband, but I use to cook them rare. 🤪🤓👍🏼🍻