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.
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