Seared Beef with Smoky Aubergine and Pomegranate Salad

The crisp, fresh flavour of pomegrante seeds perfectly complements the saltiness of feta in this autumnal salad. Use flank or ribeye steak and flash fry for a juicy and flavoursome end result.

by Irish Beef / July 3, 2018

Step 1

Brush the steak with oil and bring to room temperature.

Step 2

Drizzle the aubergine slices with rapeseed oil and salt and pepper and toss in a bowl, heat a griddle pan until hot and cook the slices on both sides until soft and charred, leave to cool on plate.

Step 3

Now with the same griddle, bring to a high heat, season the steak and cook for 2-3 minutes per side for medium, then allow to rest.

Step 4

Place the pomegranate molasses, olive oil, and white wine vinegar in a clean jar, put the lid on a shake well season to taste.

Step 5

To serve, place the pea shoots on a large serving plate, scatter over the grilled aubergines, feta cheese, pomegranate seeds, and mint.

Step 6

Pour over the dressing and finish with sliced steak.