Fall Steak Salad with Brussels Sprouts and Sweet Chili Dressing
Seared round steak over cold arugula with warm Brussels sprouts, carrot ribbons and pomegranate seeds, finished with a four ingredient sweet chili dressing. It uses one skillet from start to finish and eats like a proper dinner rather than a side.
Servings: 2
Calories: 690kcal
Ingredients
For the salad:
- 1/2 lb round steak 225 g
- 2 1/2 cups Brussels sprouts 250 g, thinly sliced
- 2 cups arugula about 1 1/2 oz / 40 g
- 1/2 cup peanuts 2 1/2 oz / 70 g
- 1/2 cup pomegranate seeds 3 oz / 85 g
- 1 medium carrot peeled into ribbons
- 1/2 red bell pepper sliced
- 2 tablespoons olive oil 30 ml, divided
- Zest and juice of 1/2 lime
- A pinch of salt
For the sweet chili dressing:
- 2 tablespoons soy sauce 30 ml
- 2 tablespoons sweet chili sauce 30 ml
- 1 garlic clove grated
- 1 teaspoon fresh ginger grated
Optional, for the marinade:
- Extra soy sauce and 1 grated garlic clove
Instructions
- If marinating, combine the steak with soy sauce, the lime juice and grated garlic and leave for at least 30 minutes.
- Toast the peanuts in a dry skillet over medium heat for 5 to 6 minutes, stirring regularly, until golden. Stir in 1 tablespoon olive oil (15 ml), a pinch of salt and the lime zest. Transfer to a plate. Alternatively toast in the oven at 350°F (175°C) for about 10 minutes.
- Heat the remaining 1 tablespoon olive oil (15 ml) in the same pan over medium-high heat. Sear the steak 2 to 3 minutes per side for medium rare, 130°F (54°C). Rest 5 minutes, then slice thinly across the grain.
- In the same pan, sauté the Brussels sprouts for 3 minutes. Add the carrot ribbons and red pepper and cook another 1 to 2 minutes, until just tender with bite left.
- Stir the garlic, ginger, soy sauce (30 ml) and sweet chili sauce (30 ml) together in a small bowl.
- Layer the arugula, then the warm vegetables, then the sliced steak. Scatter the peanuts and pomegranate seeds over the top.
- Drizzle the dressing over just before serving.
Notes
- Make ahead: the dressing and toasted peanuts keep up to 3 days in the fridge, and the sprouts can be sliced a day ahead. Cook the steak the same day and don’t dress the salad until you’re serving it.
- Storage: leftovers hold one day if the salad was never dressed. Once dressed, the arugula wilts quickly.
- Substitutions: sirloin, flank or skirt in place of round, all more forgiving with a shorter marinade. Tamari in place of soy sauce makes the salad gluten free. Pepitas in place of peanuts for a nut free version.