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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.

Seared Beef with Smoky Aubergine and Pomegranate Salad
  • 400g flank or ribeye steak
  • 6 medium aubergines
  • 1 tbsp rapeseed oil
  • 1 bag of pea shoots
  • Feta cheese
  • Mint roughly chopped
  • Pomegranate seeds

For the dressing

  • 1 tbsp pomegranate molasses
  • 6 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • Salt & pepper
  • 400g flank or ribeye steak
  • 6 medium aubergines
  • 1 tbsp rapeseed oil
  • 1 bag of pea shoots
  • Feta cheese
  • Mint roughly chopped
  • Pomegranate seeds

For the dressing

  • 1 tbsp pomegranate molasses
  • 6 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • Salt & pepper
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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.

Copy Text

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.