Cooking with The Fit Fork: Steak, Fig & Blue Cheese Salad with Pomegranate Vinaigrette

By Jennifer Fisher,

Steak salad with fig, blue cheese and pomegranate vinaigrette is the perfect early fall salad – it’s that time of year where summer figs are waning (yet some of the best are still available in early autumn) and pomegranates are just coming in season. The simple marinade adds a deep, slightly sweet flavor to the beef, although folks in in a super rush should know that sirloin is a fairly tender cut of beef that doesn’t require marinating for a good result. Plus, sirloin is a lean cut of beef that packs a great nutritional punch for athletes and active individuals with only about 150 calories and 6.5 grams fat for a 3 ounce serving plus 26 grams protein and lots of iron and other essential vitamins and minerals. Easy and elegant for dinner guests and a sophisticated addition to any lunch box!

For Marinade and Steak:

  • 1 cup pomegranate juice
  • 1/4 cup olive oil
  • 2 tablespoons molasses
  • ½ cup apple cider vinegar
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon ground thyme
  • 1 teaspoon salt
  • 1 to 1 ½ lbs. top sirloin steak

For Dressing:

  • 1 cup 100% pomegranate juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon good-quality aged balsamic vinegar  
  • 1 teaspoon extra-virgin olive oil

For Salad:

  • 6 to 8 cups baby spring mix
  • 12 black mission figs
  • 4 ounces crumbled blue cheese
  • ½ cup pomegranate arils
  • ½ cup Marcona almonds

Add pomegranate juice, oil, molasses, vinegar, pepper, salt, and thyme to non-reactive boil and whisk together until ingredients are incorporated. Pour into heavy-duty zip-top bag and add sirloin steak(s). Seal top and gently toss a few times to coat meat. Marinate in refrigerator for 30 minutes to 6 hours.

Meanwhile, prepare vinaigrette by simmering the pomegranate juice in non-reactive saucepan until reduced to 1/3 cup, approximately 9 or 10 minutes. Remove from heat. While still warm, stir in the honey, salt, balsamic vinegar, and olive oil; set aside to cool.

When ready to prepare steaks, heat grill to 400 F degrees.  Drain and discard marinade from steaks. Grill steaks for approximately 5 minutes per side, flipping once.  Remove from grill when instant read thermometer reaches 135 F degrees when inserted at thickest part of meat. Let rest for at least 5 minutes while prepping salads.

To prepare salad, divide spring mix evenly among four plates. Top with halved figs, pomegranate arils, almonds and blue cheese crumbles.  Slice steak thinly across grain and top each salad with 3 to 4 ounces of beef.  Drizzle with vinaigrette and serve immediately.

Serves 4.


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