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Warm Winter Steak & Brussels Sprout Salad with Pomegranate and Peanuts
Looking for a cozy salad that’s hearty enough for cold weather but still fresh and vibrant? This Winter Steak and Brussels Sprout Salad is the perfect balance of comfort and crunch. It’s packed with colorful veggies, juicy steak, and a tangy-sweet dressing that brings everything together.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 servings
Ingredients
For the salad:
- ½ cup peanuts
- 2 tbsp olive oil
- Zest and juice of ½ lime
- ½ red pepper sliced
- 1 medium carrot ribbon-sliced with a peeler
- 2 ½ cups 250g Brussels sprouts, chopped
- ½ lb round steak
- 2 cups arugula
- ½ cup pomegranate seeds
For the dressing:
- 1 garlic clove
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
Instructions
Toast the peanuts:
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Heat a pan over medium heat and add the peanuts. Toast for 5–6 minutes until golden, stirring often. Add 1 tbsp olive oil, a pinch of salt, and the lime zest. Transfer to a plate to cool — this gives them a zesty, crunchy flavor boost!
Cook the steak:
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In the same pan, heat 1 tbsp olive oil. Sear the steak for 2–3 minutes per side for medium-rare (or longer if you prefer). Remove and let it rest for a few minutes before slicing.
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Tip: Always let your steak rest before slicing so it stays juicy and tender.
Sauté the veggies:
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Using the same pan, add Brussels sprouts and cook for 3 minutes. Toss in the red pepper and carrot, sautéing just until slightly tender.
Make the dressing:
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In a small bowl, whisk together grated garlic, ginger, soy sauce, and sweet chili sauce. This combo gives the salad a perfect balance of sweet, salty, and tangy flavors.
Assemble the salad:
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Add the arugula to a large bowl. Toss in the sautéed veggies, sliced steak, and pomegranate seeds. Sprinkle with toasted peanuts, then drizzle with the dressing.
