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Winter steak salad with Brussels sprouts and pomegranate on an oval platter, viewed from above.
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Winter Steak Salad with Brussels Sprouts and Pomegranate

Winter Steak Salad is a warm, hearty salad of seared steak, sautéed Brussels sprouts, carrot ribbons, and red pepper over peppery arugula, topped with pomegranate seeds, toasted lime peanuts, and a sweet chili soy dressing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 2 servings
Author: Rachel Oostdyk

Ingredients

For the lime peanuts

  • 1/2 cup peanuts
  • 1 tablespoon olive oil
  • Zest of 1/2 lime
  • Pinch of salt

For the steak

  • 1/2 pound round steak
  • 1 tablespoon olive oil
  • Salt and black pepper

For the salad

  • 2 1/2 cups Brussels sprouts thinly chopped
  • 1 medium carrot peeled into ribbons
  • 1/2 red bell pepper cut into strips
  • 2 cups arugula
  • 1/2 cup pomegranate seeds

For the sweet chili dressing

  • 1 garlic clove finely grated
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • Juice of 1/2 lime

Instructions

  • Set a large skillet over medium heat and toast the peanuts, stirring often, for 5 to 6 minutes, until golden. Toss in 1 tablespoon olive oil, the lime zest, and a pinch of salt, then move them to a plate.
  • Pat the steak dry and season both sides with salt and pepper. Warm the remaining 1 tablespoon olive oil in the same skillet and sear the steak for 2 to 3 minutes per side for medium-rare. Move it to a cutting board to rest.
  • Add the Brussels sprouts to the hot skillet and cook for 3 minutes. Stir in the carrot ribbons and red pepper and cook for 1 to 2 minutes more, just until they soften slightly.
  • While the vegetables cook, grate the garlic into a small bowl and stir in the ginger. Whisk in the soy sauce, sweet chili sauce, and lime juice.
  • Slice the rested steak thinly against the grain.
  • Toss the warm vegetables and the arugula together in a large bowl, then spread them out on a serving platter.
  • Lay the steak slices over the top and scatter the pomegranate seeds and lime peanuts over everything.
  • Drizzle with the dressing and serve right away.

Notes

Storage: Keep leftover steak and vegetables in a sealed container in the fridge for up to 2 days, with the arugula, peanuts, and dressing stored separately.
Make-Ahead: The lime peanuts keep in an airtight container on the counter for up to 3 days, and the dressing keeps in the fridge for up to 1 week.
Serving Leftovers: The steak and vegetables taste great cold over fresh arugula, or you can warm them in a skillet for a minute or two.