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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. OR Fruity, tangy pomegranate molasses is a superb complement to the meatiness of seared steak and peppery watercress. This is simple steak salad, masterfully executed.

  • 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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