Pomegranate and Citrus Beef Salad

Tasty, refreshing and exotic – this recipe is sure to become one of your favourite main-course salads. If pomegranates are not available, use 2 peeled kiwi for the beef marinade and garnish with dried cranberries.

RatingDifficultyIntermediate

ShareTweetSaveShare

Yields4 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins

 1 pomegranate
 3 dried figs
 1 clove garlic
 ¼ cup (15 mL) white wine vinegar
 Salt and pepper
 1 lb (500 g) Beef Marinating Steak (Inside Round, Sirloin Tip or Flank), 1-inch (2.5 cm) thick
 1 pink grapefruit
 8 cup (2 L) mixed baby greens OR bagged salad greens
 1 jar (6 oz/170 mL) marinated artichokes, drained and halved
 ½ cup (125 mL) thinly sliced red or green onion
 Citrus Dressing (recipe follows)

1

Place half the seeds from pomegranate into blender, reserving remaining seeds. Add figs, garlic and vinegar to blender; blend until paste-like. Season with salt and pepper to taste; place in large sealable freezer bag. Pierce beef all over with fork. Add to freezer bag and refrigerate 30 minutes.

2

Meanwhile cut peel and pith off grapefruit. Separate and reserve sections, collecting and squeezing out juice from membranes; set sections aside and reserve juice.

3

Discard marinade and grill or broil steak using medium-high heat, 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Slice beef thinly across the grain. Divide salad greens among 4 serving plates; top with beef strips, grapefruit sections, artichoke hearts and onion. Drizzle each with Citrus Dressing and garnish with reserved pomegranate seeds.

4

Citrus Dressing: Add enough white wine vinegar to reserved grapefruit juice to make 1/2 cup (125 mL). Whisk in 2 tbsp (30 mL) EACH olive oil, liquid honey and chopped fresh mint and 1/2 tsp (2 mL) grainy Dijon mustard; season with salt and pepper to taste.

5

Cooking tip: While marinating steaks generally require 12 to 24 hours of marinating, the natural enzymes in figs tenderize meat in a fraction of the time.

Ingredients

 1 pomegranate
 3 dried figs
 1 clove garlic
 ¼ cup (15 mL) white wine vinegar
 Salt and pepper
 1 lb (500 g) Beef Marinating Steak (Inside Round, Sirloin Tip or Flank), 1-inch (2.5 cm) thick
 1 pink grapefruit
 8 cup (2 L) mixed baby greens OR bagged salad greens
 1 jar (6 oz/170 mL) marinated artichokes, drained and halved
 ½ cup (125 mL) thinly sliced red or green onion
 Citrus Dressing (recipe follows)

Directions

1

Place half the seeds from pomegranate into blender, reserving remaining seeds. Add figs, garlic and vinegar to blender; blend until paste-like. Season with salt and pepper to taste; place in large sealable freezer bag. Pierce beef all over with fork. Add to freezer bag and refrigerate 30 minutes.

2

Meanwhile cut peel and pith off grapefruit. Separate and reserve sections, collecting and squeezing out juice from membranes; set sections aside and reserve juice.

3

Discard marinade and grill or broil steak using medium-high heat, 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Slice beef thinly across the grain. Divide salad greens among 4 serving plates; top with beef strips, grapefruit sections, artichoke hearts and onion. Drizzle each with Citrus Dressing and garnish with reserved pomegranate seeds.

4

Citrus Dressing: Add enough white wine vinegar to reserved grapefruit juice to make 1/2 cup (125 mL). Whisk in 2 tbsp (30 mL) EACH olive oil, liquid honey and chopped fresh mint and 1/2 tsp (2 mL) grainy Dijon mustard; season with salt and pepper to taste.

5

Cooking tip: While marinating steaks generally require 12 to 24 hours of marinating, the natural enzymes in figs tenderize meat in a fraction of the time.

Pomegranate and Citrus Beef Salad
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply