March 31, 2026

Pom & Bleu Steak Ends Salad with a Pomegranate Reduction Dressing

Serves 4 | Prep: 15 min | Cook: 10 min

 

Ingredients

  • 1 lb Steak Ends
  • Salt + Pepper, to taste
  • 2 tsp Extra Virgin Olive Oil (for searing)
  • 2–3 Tbsp. Butter
  • 2–3 tsp. Minced Garlic
  • 4 Cups Spring Mix or Mixed Salad Greens
  • 1/2 Cup Pomegranate Seeds
  • 1/3 Cup Blue Cheese Crumbles
  • 1/4 Cup Pecans, Chopped (candied optional; toast if raw)

Dressing

  • 1/4 Cup Pomegranate Reduction
  • 3 Tbsp. Apple Cider Vinegar
  • 1 Shallot, finely minced (or grated)
  • 1 Tbsp. Honey
  • 5 Tbs. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
  • 1/2 tsp. Black Pepper

Directions:

  1. Make the dressing. In a blender, combine all dressing ingredients and blend until smooth.
  2. Toast the pecans (optional but recommended). In a dry skillet over medium heat, toast pecans 3–5 minutes until fragrant. Cool.
    1. Cook the steak ends (sear + garlic butter finish). Bring a large cast-iron skillet to medium-high heat. Add 2 tsp olive oil and swirl to coat.
  3. Working in batches (don’t crowd the pan), sear steak ends 30–60 seconds per side—just to brown the outside. Transfer to a plate.
  4. Lower heat slightly if needed, then add butter and garlic to the skillet. Once melted and fragrant, return steak (plus any juices) to the pan and toss until desired doneness. Medium-rare target temp: 130–135°F
  5. Assemble the salad. Add greens to a large bowl. Drizzle with a few tablespoons of dressing and toss lightly.
  6. Divide into 4 bowls and top with steak ends, pomegranate seeds, blue cheese, and pecans.
  7. Finish with an extra drizzle of dressing and a crack of black pepper.

Make-ahead tip: Dressing keeps 5–7 days refrigerated. Steak can be seared ahead, then quickly warmed and finished in garlic butter right before serving.

Written by info tangen draw