Steak salad with walnuts and goat cheese: Skinny seared steak makes this salad a snap

The greatest beef dishes begin with the proper approach. For weeknight cooking, that normally means skipping the low and gradual roast and sticking with skinny cuts that do effectively with an excellent, fast sear.

So for this recipe from our e-book “COOKish,” which limits recipes to simply six substances with out sacrificing taste, we sear quick-cooking flat iron steak in a scorching skillet for a major course salad.

We use pomegranate molasses within the dressing for its fruity, tangy-sweet taste, which pairs effectively with the savory meat and peppery watercress. Toasted walnuts contribute texture and a slight bitterness that balances the intense pomegranate.

Be certain to take the time to finely chop the walnuts; damaged down into small items, the nuts higher cling to the greens, quite than fall to the underside of the bowl. We suggest bulking up this meal with heat, crusty bread, which is scrumptious for sopping up the steak juices that blend with the dressing.

Steak salad with walnuts and goat cheese

Start to complete: half-hour

Servings: 4

1 pound beef flat iron steak, trimmed
Kosher salt and floor black pepper
5 tablespoons extra-virgin olive oil, divided
2 teaspoons floor coriander
3 tablespoons pomegranate molasses
4-ounce package deal child watercress OR 5-ounce container child arugula
½ cup walnuts, toasted and finely chopped
2 ounces contemporary goat cheese (chèvre), crumbled (½ cup)

Season the steak with salt and pepper. In a 12-inch skillet, warmth 1 tablespoon of oil till barely smoking. Brown the steak on each side till the middle reaches 120°F (for medium-rare). Transfer to a platter. In a big bowl, whisk the remaining 4 tablespoons oil, coriander, pomegranate molasses, and ¼ teaspoon every salt and pepper. Thinly slice the steak and return to the platter. Whisk the gathered juices from the steak and a pair of tablespoons water into the dressing; toss within the watercress and walnuts. Top the steak with the salad and sprinkle with cheese.

Get extra recipes and dinner concepts from The Washington Times meals part.