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Steak Salad with Walnuts and Goat Cheese

Steak Salad with Walnuts and Goat Cheese

Fruity, tangy pomegranate molasses complements the meaty seared steak and peppery watercress.

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

We use pomegranate molasses in the dressing for this main-course salad. Its fruity, tangy-sweet flavor pairs well with the savory meat and peppery watercress. Take the time to finely chop the toasted walnuts; broken down into small pieces, the nuts better cling to the greens, rather than fall to the bottom of the bowl. Serve with warm, crusty bread.

Ingredients
  • 1

    pound beef flat iron steak, trimmed

  • Kosher salt and ground black pepper

  • 5

    tablespoons extra-virgin olive oil, divided

  • 2

    teaspoons ground coriander

  • 3

    tablespoons pomegranate molasses

  • 4

    ounce package baby watercress OR 5-ounce container baby arugula

  • ½

    cup walnuts, toasted and finely chopped

  • 2

    ounces gorgonzola OR fresh goat cheese (chèvre), crumbled (½ cup)

Step 1

In a 12-inch skillet over medium, toast the walnuts, stirring often, until fragrant and lightly browned, 3 to 4 minutes. Transfer to a cutting board and let cool; wipe out the skillet.

Step 2

Season the steak on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the steak and cook until well browned on both sides and the center reaches 125°F (for medium-rare), 8 to 12 minutes, flipping once about halfway through. Transfer to a large platter and let rest 10 minutes. Meanwhile, finely chop the walnuts. In a large bowl, whisk together the remaining 4 tablespoons oil, coriander, pomegranate molasses and ¼ teaspoon each salt and pepper.

Step 3

Thinly slice the steak and return to the platter. Whisk the accumulated juices from the steak and 2 tablespoons water into the dressing. Add the watercress and walnuts; toss to combine. Top the steak with the salad and sprinkle with the cheese.

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