Seared Beef with Pomegranate and Balsamic Dressing


  • 1 ½ lb. (450 g) flank steak
  • 3 tbsp. olive oil
  • 1/4 cup pomegranate molasses
  • 1/4 cup balsamic vinegar
  • 2 tsp. Dijon-style mustard
  • ½ cup arugula
  • 1/2 cup fresh pomegranate seeds
  • Salt & Pepper to taste


  1. Take a big skillet to prepare the dish on a high heat.
  2. Cut off extra amount of fat from meat. Rub in oil and seasoning.
  3. Place the meat on hot pan and cook it for 4 minutes on each side (if you like medium rare) for medium cook steak at least 6 minutes on each side.
  4. Prepare balsamic dressing by combining vinegar, pomegranate molasses, Dijon mustard and the remaining olive oil.
  5. Slice the steak against the grain, place on the plate and add arugula, pomegranate seeds and dressing.