Steak, Fig and Blue Cheese Salad with Pomegranate Vinaigrette
Prep Time
25mins
Cook Time
12mins
Total Time
37mins
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: 4servings
Ingredients
For Marinade and Steak:
1 cup100% pomegranate juice
1/4 cupolive oil
2 tablespoonsmolasses
1/4cupapple cider vinegar
1teaspooncoarse ground black pepper
1teaspoon salt
1teaspoondried thyme
For Dressing
1cup100% pomegranate juice
1 teaspoonhoney
1/4teaspoonsalt
1teaspoonquality aged balsamic vinegar
1teaspoonextra-virgin olive oil
1 to 1.5lbs top sirloin steak
For Salad:
6 to 8cups baby spring mix
1/2 cuppomegranat arils
12black mission figs, halved
1/4cupblue cheese crumbles
1/3cupMarcona almonds
Instructions
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.
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.
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.