O' So Good Olive Oil's Pomegranate and Steak Salad

Ingredients:

  • 5-6 Tablespoons O’ So Good Olive Oil’s Greek Koroneiki Extra Virgin Olive Oil

  • (5 for the skillet with steak, 1 for the asparagus, and 1 for drizzling on top of the salad.)

  • 1 Bunch of Asparagus

  • 1-2 Sirloin Steaks (depending on size) *you may use whatever steak you like best

  • 2 Fresh Sprigs of Rosemary and Thyme-if using dried do ½ a teaspoon.

  • 2-3 Cloves Minced Garlic

  • 8 Cups Spring Salad Mix

  • 1 Cup Pomegranate seeds

  • ½ Cup Blue or Feta Cheese

Tuscan Pasta Sauce

Directions:

  1. Preheat your oven to 420 degrees Fahrenheit.

  2. Wash the asparagus in water and pat dry with a paper towel.

  3. Lay the asparagus on a sheet pan and drizzle with Greek Koroneiki olive oil and season with salt and pepper.

  4. Gently shake the pan back and forth to coat the asparagus on both sides. 

  5. Bake it at 420 degrees for 18-20 minutes or until slightly crispy.

  6. While the asparagus is baking take your desired steak patty out of the package and pat dry with a paper towel. For my steak I used a sirloin with little fat. Generously season both sides with salt and pepper and set aside. Cook Steak to desired doneness weather in a skillet, oven, or grill. For this recipe I used a skillet.

  7. Pour 3 Tablespoons olive oil into the skillet and heat for one to two minutes on medium heat.

  8. When laying the steak into the pan lay it away from you so you don’t get splattered with hot oil.

  9. Cook Steak for 3 minutes or until it no longer sticks to the pan then flip it.

  10. Add 2 Tablespoons of butter or more olive oil to the pan for basting as well as the minced garlic, rosemary, and thyme. 

  11. Take a small cloth towel or use an oven mitt to hold the handle of the skillet and tip it slightly towards you. Use a spoon and scoop up the juices in the pan and pour it on top of the steak. Repeat about seven times. Check the doneness of the steak and continue cooking if it hasn’t reached the desired doneness.

  12. When it has reached desired doneness (*Consuming raw or undercooked meat may increase the risk of foodborne illness) take the steak out of the pan and set aside on a plate to rest with some of the juices in the pan. This is a very important step! Let it rest for 5 minutes before adding to the salad.

  13. While the steak is resting prepare the rest of the salad. 

  14. Take 8 cups of spring salad mix and put into a bowl

  15. Layer with chopped asparagus, pomegranate seeds, steak slices, and feta or blue cheese. 

  16. Drizzle with O’ So Good Olive Oil’s Pomegranate Balsamic Vinegar and Greek Koroneiki Olive Oil.