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Dinner on Deadline

You'll need an efficient ventilation system as you quickly cook the flank steak over high heat. After a brief rest, the thin-sliced meat soaks up the sweet-tart dressing - a worthy foil for the peppery arugula greens on the plate.

Seared Beef With Pomegranate and Balsamic Dressing. (Photo for The Washington Post by Deb Lindsey)
Seared Beef With Pomegranate and Balsamic Dressing. (Photo for The Washington Post by Deb Lindsey)Read more

You'll need an efficient ventilation system as you quickly cook the flank steak over high heat. After a brief rest, the thin-sliced meat soaks up the sweet-tart dressing - a worthy foil for the peppery arugula greens on the plate.

Seared Beef With Pomegranate and Balsamic Dressing

Makes 2 or 3 servings

11/2 pounds flank steak

3 tablespoons olive oil

Sea salt

Fresh black pepper

Generous 1/4 cup pomegranate molasses

Generous 1/4 cup syrupy balsamic vinegar

Heaping 2 teaspoons Dijon-style mustard

6 ounces arugula or watercress leaves

3 ounces pomegranate seeds

1. Heat a grill pan or large cast-iron skillet over high heat. Turn on your stove's vent fan or open a nearby window.

2. Trim any excess fat from the steak. Rub the meat with 2 tablespoons of oil, then season 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. Poke 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. Cook steak to your liking. Transfer to a cutting board; let it rest for 5 minutes.

3. Meanwhile, whisk together the pomegranate molasses, vinegar, the remaining tablespoon of oil, and the Dijon-style mustard to form an emulsified dressing.

4. Cut the steak across the grain into thin slices, arranging on a platter. Mound arugula on top, at the center, then scatter the pomegranate seeds. Drizzle evenly with the dressing. Serve right away.

Per serving (based on 3): 590 calories, 50 g protein, 27 g carbohydrates, 30 g fat, 9 g saturated fat, 145 mg cholesterol, 270 mg sodium, 2 g dietary fiber, 20 g sugar