Seared Beef with Pomegranate & Balsamic Dressing from Persiana

By Erin Brown
Related Categories: Cookbook Confidential, Uncategorized

“This is, hands-down, one of the most popular dishes in my entire repertoire. Every time I make it, it only reminds me of one person… my cousin Laily who, whenever we eat together, pleads ‘Please can you make the pomegranate beef?’ This dish of lovely juicy slivers of beef with the sharp yet sweet sauce drizzled over it, finished with brightly coloured pomegranate seeds, is a real crowd-pleaser and looks spectacular.” Sabrina Ghayour, author of Persiana

400g (14oz) flank, sirloin, hanger or onglet steak (or use lamb neck fillets)

2 tbsp olive oil

Sea salt flakes and freshly ground black pepper

1 bag of rocket or watercress or any peppery leaves

100g (3½oz) pomegranate seeds

For the Pomegranate & Balsamic Dressing

200ml (1/3 pint) pomegranate molasses

75ml (2½fl oz) syrupy balsamic vinegar

1 tbsp olive oil

2 heaped tsp Dijon mustard

Mix the sauce ingredients together in a measuring jug or a vessel with a pouring spout, then set aside.

Preheat a heavy-based frying pan over a high heat. Rub the beef with the olive oil and some sea salt flakes and black pepper and place it in the pan (the pan should sizzle and smoke when you put in the beef). Sear the beef for about 3 minutes on each side, then remove it from the pan and allow it to rest so that the juices flow back through the meat, keeping it moist and juicy. To check if the meat is cooked, poke it with your finger. If there is a lot of bounce, the meat is very rare. The less bounce you have, the more the meat is cooked. You are looking for meat that doesn’t have too much bounce yet still retains a rare centre but, of course, you can cook your meat for longer, if desired (although these particular cuts are not well suited to cooking well-done).

Once the meat has rested for at least 5 minutes, thinly slice the beef into slivers and arrange them on a platter. Take a generous handful of rocket leaves and place in the centre of the platter, then drizzle the sauce all over the beef and, finally, garnish with the pomegranate seeds. Serve immediately.