Warm Steak & Freekeh Salad with Pomegranate Molasses

Name: Warm Steak & Freekeh Salad with Pomegranate Molasses
Total time: 35 min
Yield: 2 people
Ingredients: 10 oz Striploin Steak; 0.75 cup Freekeh; 2 cups Rocca (Arugula); 2 cups Spinach; 0.5 small Red Onion; 0.25 cup Walnuts; 0.25 cup Pomegranate Seeds; 2 tbsp Pomegranate Molasses; 3 tbsp Olive Oil; 0.5 fruit Lemon

High Protein • BalancedLunch • DinnerMediterranean

Medium

35min

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty grain salad featuring nutty freekeh, tender strips of steak, and fresh greens, dressed in a tangy pomegranate vinaigrette.

This Warm Steak & Freekeh Salad with Pomegranate Molasses is a texture lover's dream, combining the nutty, smoky flavor of ancient roasted wheat with the savory depth of seared beef. If you haven't cooked with Freekeh before, this is the perfect introduction; its firm, chewy texture stands up beautifully to the tender slices of Striploin Steak and the peppery bite of fresh Rocca. The real star here is the dressing—a simple emulsion of Olive Oil and tangy Pomegranate Molasses that cuts through the richness of the meat. Topped with crunchy Walnuts and sweet Pomegranate seeds, this dish is a vibrant celebration of Middle Eastern flavors that works equally well as a hearty lunch or an impressive dinner. It's a balanced bowl that feels luxurious without being heavy.

Ingredients

300 g Striploin Steak
150 g Freekeh
60 g Rocca (Arugula)
60 g Spinach
0.5 small Red Onion
30 g Walnuts
4 tbsp Pomegranate Seeds
2 tbsp Pomegranate Molasses
3 tbsp Olive Oil
0.5 fruit Lemon

Instructions

1
Rinse the freekeh thoroughly. In a saucepan, combine the freekeh with 375ml (1.5 cups) of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender but chewy. Drain any excess water.
2
While the grain cooks, thinly slice the red onion and roughly chop the walnuts.
3
Pat the striploin steak dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat.
4
Sear the striploin steak for 3-4 minutes per side for medium-rare. Remove from the pan and let it rest for at least 5 minutes before slicing against the grain.
5
In a small jar, whisk together the remaining olive oil, pomegranate molasses, juice from the lemon, salt, and pepper to make the dressing.
6
In a large mixing bowl, combine the warm cooked freekeh, fresh rocca, spinach, and sliced red onion. Pour half the dressing over the mix and toss well to wilt the greens slightly.
7
Transfer the salad to serving plates. Top with the sliced striploin steak, walnuts, and pomegranate seeds. Drizzle with the remaining dressing and serve immediately.

Chef's Tips

•If your pomegranate seeds are frozen, thaw them in a small bowl of warm water for 5 minutes before using.
•Toast the walnuts in a dry pan for 2 minutes to release extra flavor.
•You can add crumbled goat cheese or feta if you want a creamy element.