Pomegranate Steak Salad
- Heat half the olive oil in a non-stick frying pan over a high heat. Season both sides of the steaks with salt and add to the pan. Leave for 2-3 minutes to sear. Turn the meat and cook for another 1-2 minutes, until charred on the outside and juicy in the middle. Remove the steaks from the pan and set to one side to rest on warm plate, covered in foil.
- Take the pan off the heat and add the remaining olive oil, pomegranate molasses, honey and a good pinch of salt. Tip any resting juices back into the pan and whisk together into a lovely warm dressing.
- To serve, slice up the steaks and arrange onto two serving plates. Divide the rocket between each plate and scatter the pomegranate seeds over the meat. Spoon the dressing from the pan over everything and serve immediately.
4 tbsp olive oil
2 room temperature steaks, approx. 250g each
4 tbsp. pomegranate molasses
1 ½ tsp runny honey
20g Pomegranate seeds