YOUR SOLIN GENERATED RECIPE
Grilled Steak Pomegranate Salad with Feta
Sizzling flank steak grilled to perfection and served over a bed of peppery arugula with bursting pomegranate seeds and creamy feta.
INGREDIENTS
6 oz Flank steak
2 cups Baby arugula
0.25 cup Pomegranate arils
0.5 oz Feta cheese
0.25 tbsp Extra virgin olive oil
1 tbsp Balsamic vinegar
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the flank steak evenly on both sides with the sea salt and black pepper.
Preheat a grill or grill pan over medium-high heat and lightly grease with a small portion of the olive oil.
Grill the steak for approximately 4 to 5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to ensure the juices remain inside.
In a small mixing bowl, whisk together the remaining extra virgin olive oil and the balsamic vinegar until well combined.
Place the baby arugula in a large salad bowl and drizzle with the balsamic dressing, tossing gently to coat the leaves.
Thinly slice the rested steak against the grain into bite-sized strips.
Layer the sliced steak over the arugula and top with the pomegranate arils and crumbled feta cheese before serving.