Looking for an easy yet elegant salad — a gorgeous plate of early fall flavors that will have co-workers peeking over the cubicle or neighbors knowing at the door? My Steak Salad with Fig, Blue Cheese and Pomegranate Vinaigrette will have you running to the grill for some last minute steak-making before Jack Frost rears his ugly head. Honestly, in Austin, the fall is the BEST time of year for grilling!

And, time to break out the compression socks, finally!

Check out my favorite brand, Vim & Vigr — I’m an ambassador for this fun, quirky and super stylish sock company!  Their Instagram profile also equally energizing!

This salad features top sirloin steak, a lean cut of beef that packs a great nutritional punch for athletes and active individuals with only about 150 calories and 6.5 grams fat for a 3 ounce serving plus 26 grams protein and lots of iron and other essential vitamins and minerals. The beauty of sirloin is it’s versatility, convenience and (duh) taste – it’s a weekday AND weekend go-to for me. Because sirloin is already a fairly tender cut, there is no need to marinade except to add flavor — my simple pomegranate marinade adds a slightly sweet, super delish dose of that!  But, if you are rushed and need to skip marinating, the recipe will still be yummy.

Figs have been so great lately, you may want to make a few more fig recipes before the season is over. Check out the 5 Ways with Fresh Figs from the Simmer and Boil blog at CookingLight.com 

What is your take on fresh figs, love ’em or hate ’em?  What are you doing this weekend, anyone have a race? Please share in the comments below – XOXO, Jennifer

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Steak, Fig and Blue Cheese Salad with Pomegranate Vinaigrette

Prep Time

25 mins

Cook Time

12 mins

Total Time

37 mins

 

Enjoy the ripe, rich fruits of fall on a delicious steak salad that is kicked up with the aged tang of blue cheese and salty Spanish Almonds.

Cuisine: American

Servings: 4 servings

Ingredients

For Marinade and Steak:

• 1 cup 100% pomegranate juice
• 1/4 cup olive oil
• 2 tablespoons molasses
• 1/4 cup apple cider vinegar
• 1 teaspoon coarse ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme

For Dressing

• 1 cup 100% pomegranate juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1 teaspoon quality aged balsamic vinegar
• 1 teaspoon extra-virgin olive oil
• 1 to 1.5 lbs top sirloin steak

For Salad:

• 6 to 8 cups baby spring mix
• 1/2 cup pomegranat arils
• 12 black mission figs, halved
• 1/4 cup blue cheese crumbles
• 1/3 cup Marcona almonds

Instructions

1. Add pomegranate juice, oil, molasses, vinegar, pepper, salt, and thyme to non-reactive boil and whisk together until ingredients are incorporated. Pour into heavy-duty zip-top bag and add sirloin steak(s). Seal top and gently toss a few times to coat meat. Marinate in refrigerator for 30 minutes to 6 hours.
2. Meanwhile, prepare vinaigrette by simmering the pomegranate juice in non-reactive saucepan until reduced to 1/3 cup, approximately 9 or 10 minutes. Remove from heat. While still warm, stir in the honey, salt, balsamic vinegar, and olive oil; set aside to cool.
3. When ready to prepare steaks, heat grill to 400 F degrees. Drain and discard marinade from steaks. Grill steaks for approximately 5 minutes per side, flipping once. Remove from grill when instant read thermometer reaches 135 F degrees when inserted at thickest part of meat. Let rest for at least 5 minutes while prepping salads. To prepare salad, divide spring mix evenly among four plates. Top with halved figs, pomegranate arils, almonds and blue cheese crumbles. Slice steak thinly across grain and top each salad with 3 to 4 ounces of beef. Drizzle with vinaigrette and serve immediately.