Ingredients
For the steak
1/4 cup pomegranate juice
2 Tbsp apple cider vinegar
2 Tbsp grainy Dijon mustard
For the salad
6 cups mixed bitter greens
1/4 cup pomegranate juice
1/2 cup crumbled blue cheese
1/4 cup pomegranate arils
How To Make
1
Mince the garlic. Place it in a small bowl and whisk in the pomegranate juice, cider vinegar, hot sauce, lime juice, olive oil, and Dijon.
2
Season the steak with the sea salt and place the flank steak in a resealable plastic bag. Pour in the marinade. Seal the bag and remove as much air as possible. Rub the meat in the bag to ensure it is fully coated in marinade and put in the fridge for at least 12 hours, or up to 2 days.
3
When you are ready to serve, remove the steak from the fridge to allow it to come up to room temperature in the marinade, about 30 minutes. Preheat the BBQ to 450F.
4
Remove the flank steak from the marinade and place it on the grill, discarding the leftover marinade. Grill for 5 minutes per side for rare, 7 for medium-rare, and 9 for medium. Remove the meat from the grill and let sit for 10 minutes before carving.
5
While the steak is cooking, roughly chop the onion, slice the bell peppers and avocado into rounds. Wash and spin the greens dry and tear it into bite-sized pieces as needed. Divide it evenly between the serving plates. Add the onions, peppers and avocado to the salad.
6
Whisk together the olive oil, yogurt, pomegranate juice, honey and poppy seeds to make a creamy yet runny dressing that will seep into the cracks and crevasses of the salad. Drizzle it evenly over the veggies and salad on each plate.
7
Slice the flank steak against the grain into thin strips. Place on top of the salad and drizzle with additional dressing. Top with blue cheese, pomegranate arils, and pumpkin seeds.
