This Winter Steak Salad is the perfect mix of hearty and refreshing, offering a balance of flavors and textures to brighten up colder days. Tender slices of seared steak, nutty roasted peanuts, crunchy Brussels sprouts, and sweet pomegranate seeds come together on a bed of peppery arugula.
A zesty lime-infused peanut garnish adds a burst of flavor, while the simple garlic and ginger dressing gives the salad a savory and slightly sweet kick. Whether you’re looking for a light yet satisfying meal or a vibrant dish to serve at a cozy dinner, this salad is a great option that brings both warmth and freshness to the table.
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 2
Ingredients:
For the salad:
- ½ cup peanuts
- 2 tbsp olive oil
- Zest and juice of ½ lime
- ½ red pepper, sliced
- 1 medium carrot, ribbon-sliced with a peeler
- 2 ½ cups (250g) Brussels sprouts, chopped
- ½ lb round steak
- 2 cups arugula
- ½ cup pomegranate seeds
For the dressing:
- 1 garlic clove
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
Instructions:
- In a steak pan over medium heat, add peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 tbsp olive oil, a pinch of salt, and lime zest. Transfer to a plate.
- Heat 1 tbsp olive oil in the same pan and fry the steak for 2-3 minutes on each side for medium-rare. Set aside to rest.
- In the pan, fry Brussels sprouts for 3 minutes, then add carrot and red pepper to sauté briefly.
- For the dressing, grate a garlic clove and mix it with grated ginger. Whisk in soy sauce and sweet chili sauce.
- Thinly slice the rested steak and mix it with the sautéed veggies and arugula in a bowl.
- Arrange the salad in a serving dish, top it with steak slices, and sprinkle with pomegranate seeds and peanuts.
- Drizzle the dressing over the salad and enjoy your flavorful Winter Salad!
