Rare Beef & Pomegranate Salad Recipe


Eat the Week: Every meal, every dayThis dish is fragrant, light and quick to make. If you like steak, spice and bold flavours, this is the dish for you.

  • Yield: 2
  • Preparation Time: 10 Minutes
  • Cooking Time: 10 Minutes


  • 9 oz (250 g) left-over tagliata or sirloin steak
  • small glug of sesame oil
  • ½ red onion, thinly sliced
  • ½ red chilli, thinly sliced
  • 3 cm (1¼ in) knob of ginger, finely shredded
  • ½ pomegranate seeds
  • 3 pickled beetroot (beets), drained and cut into quarters
  • 2 tablespoons chopped coriander (cilantro)
  • 2 tablespoons mint leaves
  • 2 tablespoons Thai basil leaves
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon light soy sauce
  • 2 teaspoons fish sauce
  • ½ teaspoon palm sugar or caster (superfine) sugar
  • ½ lime juice
How to Make It
  1. If starting from scratch rather than using left-over tagliata, season the steak with salt and white pepper. Heat the sesame oil in a skillet or heavy-based frying pan over high heat until it starts to smoke. Add the steak and cook for 2–2½ minutes (depending on its thickness), turning it every 10 seconds. Transfer the cooked steak to a wire rack to cool, placing a plate underneath to catch all the juices.
  2. Meanwhile, make the dressing. Combine all the ingredients in a small bowl and stir until the palm sugar dissolves. Have a taste you’re aiming for a tangy but sweet flavour, so adjust accordingly until you’re happy.
  3. In a large bowl, gently toss together the onion, chilli, ginger, pomegranate seeds, beetroot, coriander, mint and Thai basil.
  4. When the steak is completely cool, slice it into thin strips and add to the bowl, then pour over the dressing. Leave to marinate for a few minutes before serving.

Leave A Reply

%d bloggers like this: