Winter Scotch Beef Salad
A combination of sweet-sharp crunchy pomegranate seeds and juice, deepened with Dijon mustard and Fig Balsamic Vinegar, tastes so good with Scotch Beef steak. This winter salad is bursting with health. And it looks like a thing of beauty.
Serves 1 as a main or 2 as starter servings
- 150g fillet steak (about 1cm thick)
- Pinch rock salt
- Black pepper
- Olive oil
- Peppery salad leaves/rocket
- 100ml pomegranate juice
- 45ml fig balsamic vinegar
- 1/2tbsp olive oil
- 80g pomegranate seeds
- 1tsp dijon mustard
Heat a heavy based pan on high with a slug of olive oil, a pinch of rock salt & a twist of black pepper. Now add the steak to pan – it should be hot enough for the steak to sizzle and smoke a little. Sear for one minute on each side for rare, or two if you prefer your steak well done.
Leave the steak to rest for 5 minutes whilst you mix up the dressing ingredients. Now slice the beef and layer onto salad leaves. Sprinkle over pomegranate seeds and drizzle with dressing.
Serve immediately with the remaining dressing in a dipping bowl and warm crusty bread.